Amish Buttermilk Cheesecake Recipe
Seasonal berry compote, house baked streusel
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Ingredients
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Cheesecake Base
Streusel Topping
Berry Compote
Method
Cheesecake Base
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Mix in Sugar and Vanilla
Add granulated sugar and vanilla extract to the cream cheese. Mix until well combined.
Incorporate Buttermilk and Eggs
Gradually add buttermilk, mixing until smooth. Add eggs one at a time, mixing well after each addition.
Add Flour
Sift in all-purpose flour and mix until just combined. Avoid overmixing.
Prepare the Baking Pan
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and pour in the cheesecake mixture.
Bake the Cheesecake
Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
Cool the Cheesecake
Turn off the oven and crack the door, letting the cheesecake cool gradually for about 1 hour.
Chill
Transfer to the refrigerator and chill for at least 4 hours, or overnight if possible before serving.
Streusel Topping
Mix Dry Ingredients
In a medium bowl, combine all-purpose flour, brown sugar, rolled oats, and ground cinnamon.
Add Butter
Melt the unsalted butter and pour it over the dry ingredients. Mix with a fork until crumbly.
Bake the Streusel
Spread the streusel mixture on a baking sheet and bake in the oven at 350°F (175°C) for 15-20 minutes, or until golden brown. Stir halfway through baking.
Berry Compote
Prepare the Berries
In a medium saucepan, combine mixed seasonal berries, granulated sugar, and lemon juice.
Cook the Compote
Cook over medium heat until the berries start to break down, about 5-7 minutes.
Thicken the Compote
Mix cornstarch with a tablespoon of water and add to the berry mixture. Stir until thickened, about 2-3 minutes.
Cool the Compote
Remove from heat and let the compote cool before serving.