Buttermilk Cheesecake
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Buttermilk Cheesecake
16 to 20 servings
The idea here is to achieve a smooth, lump-free batter without incorporating air to create a dense, creamy dessert. Serve this cake with fresh fruit or fruit compote. Adapted from Peter Brett (202-302-3383, http:/
1/2 cup graham cracker or vanilla wafer crumbs
1 1/4 cups sugar
2 tablespoons cornstarch
36 ounces cream cheese, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 eggs plus 3 egg yolks
1 cup low-fat sour cream
1 cup low-fat buttermilk
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