Steps to Prepare Award-winning Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE

Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE.

Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, carla halls buttermilk cheesecake with a rhubarb glaze. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's fast, it tastes delicious. Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have carla halls buttermilk cheesecake with a rhubarb glaze using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE:

{Get of chocolate wafer cookies.
{Take of For the crust.
{Get of melted butter.
{Take of salt.
{Take of For the filling.
{Take of cream cheese (softened).
{Get of granulated sugar.
{Take of eggs (room temperature).
{Prepare of salt.
{Get of vanilla extract.
{Take of buttermilk (room temperature).
{Make ready of For the rhubarb glaze.
{Get of rhubarb (cut into 1-inch pieces).
{Prepare of water.
{Prepare of sugar.
{Prepare of lemon (juice and zest).
{Take of cornstarch.

Instructions to make Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE:

For the Crust: preheat oven to 325°F..
Prepare a 9-inch spring form pan with cooking spray. In the base of a food processor, pulse together the crust ingredients until the cookies are fine crumbs and the ingredients have incorporated. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and allow to cool completely while preparing the filling. Once cooled, wrap the outside and bottom with two pieces of heavy duty aluminum foil..
For the Filling: beat together the cream cheese and sugar until fluffy, about 5 minutes. Beat in one egg at a time, making sure to incorporate fully between each addition. Add the salt and vanilla extract and buttermilk. Mix just until combined..
Pour the batter over the prepared, cooled crust. Place the cheesecake inside a roasting pan. Transfer the pan to the preheated oven. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the spring form. Cook until just slightly jiggly in the center, about an hour and 15 minutes..
Meanwhile, make the rhubarb glaze..
Combine all the ingredients in a medium pot. Whisk to combine until smooth. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the mixture has thickened and the rhubarb is tender, about 15 minutes. Blend until smooth and cool to room temperature..
Remove cheesecake from oven and place spring form gently on a cooling rack. Cool to room temperature. Pour the cooled glaze over the top of the cooled caked. Place in the refrigerator for at least 2 hours..
Tip: switch up the rhubarb glaze with a different flavor, such as strawberry!.

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