Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup yellow cornmeal
- 2 tablespoons granulated sugar (for crust) + 1 cup sugar (for cheesecake)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1/2 cup (4 ounces) unsalted butter, room temperature
- 1 1/2 pounds cream cheese, room temperature
- Zest of 2 lemons, grated
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
Preheat oven to 350°. Butter a 10-inch springform pan.
Combine the graham cracker crumbs, cornmeal, 2 tablespoons sugar, and 3 ounces of melted butter. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake for approximately 10 minutes until lightly golden. Reserve.
Cream the room-temperature butter and cream cheese with the lemon zest and 1 cup sugar until smooth. Add buttermilk and vanilla. Beat, scraping the bowl occasionally, until well combined.
Add the eggs and slowly beat just to combine. Do not over mix.
Pour into the reserved crust. Bake for 25 minutes, then turn oven down to 300° and bake for an additional 25 minutes, then turn oven to the lowest setting and bake until done.
Recipe by Karen Barker from Not Afraid of Flavor: Recipes from Magnolia Grill by Ben and Karen Barker.
