Amish Buttermilk Cheesecake

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This is a recipe from bon appetit magazine. Prepare this in a 9 or 10 inch spring form pan.

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Steps

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Preheat oven to 350 degrees.

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Melt butter , stir in brown sugar , flour and oats.

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Press into 9 or 10 inch spring form pan.

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Beat cream cheese , and brown sugar in a bowl until smooth.

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Beat in the buttermilk , flour and soda until smooth.

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Beat in two large eggs until mixed , add in vanilla , dont overbeat.

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Spoon into prepared crust lined pan.

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Sprinkle the top with the crushed macarrons.

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Bake in oven for 70 minutes or until set.

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This tends to be jiggly for a long time , so dont over cook , but keep centre semi jiggily.

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If desired turn heat off and let cool with door ajar.

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This also puffs up to the top of pan , top browns , and when cooled does fall in the centre area.

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Cool before cutting.

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Serve with raspberry sauce and fresh raspberries.

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Ingredients

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butter, brown sugar, whole wheat flour, rolled oats, ground cinnamon, cream cheese, buttermilk, eggs, all-purpose flour, baking soda, vanilla, soft coconut macaroon