Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, carla halls buttermilk cheesecake with a rhubarb glaze. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is something that I’ve loved my entire life. They are nice and they look wonderful.

The Chew: Carla Hall Cheesecake Recipe. Carla Hall made a delicious Buttermilk Cheesecake with a Rhubarb Glaze recipe on The Chew for "The Cheesiest Dishes of All Time" episode. Check out my attempt to reproduce this recipe below!

To begin with this recipe, we must first prepare a few ingredients. You can cook carla halls buttermilk cheesecake with a rhubarb glaze using 17 ingredients and 8 steps. Here is how you cook it.

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

1. Make ready 2 cup chocolate wafer cookies
2. Prepare 1 For the crust
3. Prepare 6 tbsp melted butter
4. Make ready 1/2 tsp salt
5. Take 1 For the filling
6. Make ready 2 lb cream cheese (softened)
7. Get 1 1/4 cup granulated sugar
8. Make ready 3 large eggs (room temperature)
9. Take 1/2 tsp salt
10. Get 2 tsp vanilla extract
11. Get 1 cup buttermilk (room temperature)
12. Prepare 1 For the rhubarb glaze
13. Prepare 1 cup rhubarb (cut into 1-inch pieces)
14. Make ready 1/2 cup water
15. Take 1/4 cup sugar
16. Take 1/2 lemon (juice and zest)
17. Make ready 1 tbsp cornstarch

Adding buttermilk to the usual cheesecake ingredients builds a richer flavor into the cheesecake. Buttermilk Rhubarb Cheesecake is a definite departure from our usual cheesecake. The rhubarb glaze adds more flavor and tang to the deep rich buttermilk cheesecake. Wake up your taste buds with this rock em sock em flavor team.

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

1. For the Crust: preheat oven to 325°F.
2. 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.
3. 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.
4. 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.
5. Meanwhile, make the rhubarb glaze.
6. 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.
7. 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.
8. Tip: switch up the rhubarb glaze with a different flavor, such as strawberry!

Here is how you achieve that. Ingredients of Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE. See more ideas about Recipes, Carla hall, Food. It's the last day of summer and I can't get that great Earth, Wind & Fire song "September" out of my head. You know the one: It's also the time of year when everyone starts thinking about fall vegetables — butternut squash, Brussels sprouts, potatoes of every ki.

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