Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE. Embrace the richness real buttermilk adds to cheesecake. Combine that with a Tangy Rhubarb glaze for a superb Surely someone has a recipe out there for a buttermilk dessert recipe that uses rhubarb? This cheesecake is made with buttermilk for a great tang.

Carla halls  BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE To make the dough with a food processor: Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment. Carla Hall gives you decades of tips and tricks to make the perfect flaky buttermilk biscuits that are tender and crispy on the bottom. It should be a little thicker than heavy cream. You can cook Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE using 17 ingredients and 8 steps. Here is how you cook it.


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

Whole-milk kefir is also a great substitute. (The milk-plus-vinegar hack for replacing buttermilk won't work here—you. This recipe, from celebrity chef Carla Hall's newest cookbook, is fabulous with chopped vegetables of every sort, from tomatoes and corn to Little Gems and cherry tomatoes. Carla Hall's Little Gem salad is drizzled with a horseradish-spiked buttermilk dressing. Carla is a master of Southern cuisine AND baking, and this pie stands at the nexus of both.


  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!.

This deliciously creamy pie is perfect at any party. We love cheesecake, and this is so delicious with a vanilla wafer crust and a pudding and cream cheese filling. Carla Hall shares her favorite old and new recipes that will bring comfort food into your home. I was inspired to make this cake because when I first arrived in NYC my friends took me to eat cheesecake from Juniors. Mix until the dough forms a shaggy ball and there are no dry bits of flour left.