Buttermilk Cheesecake 1972
Transport yourself back to the nostalgic flavors of the 1970s with this irresistible Buttermilk Cheesecake 1972 recipe. Perfectly balancing creamy sweetness with a subtle tang, this dessert features a luscious filling made from smooth cream cheese, rich buttermilk, and fragrant vanilla. It’s nestled atop a buttery graham cracker crust for the perfect combination of textures. The recipe’s straightforward preparation involves classic baking techniques, ensuring that even novice bakers can achieve a beautifully set, crack-free cheesecake. With just 20 minutes of prep time and a delicate cooling process that prevents cracking, this retro delight is ideal for everything from dinner parties to weeknight treats. Chill it overnight for the ultimate creamy indulgence—each bite is a timeless slice of bliss!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Buttermilk
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to make it compact and even. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the buttermilk, eggs, vanilla extract, and flour to the cream cheese mixture. Beat until fully incorporated and the batter is smooth.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 50-55 minutes, or until the center is just set and slightly jiggles when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly cracked open for about 1 hour to cool gradually. This helps prevent cracks from forming.
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
Gently remove the springform pan ring. Slice and serve the cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 30.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
