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Tupelo Honey Cafe Buttermilk Cheesecake Recipe
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Tupelo Honey Cafe Buttermilk Cheesecake

A very rich, creamy, and smooth cheesecake with buttermilk, sour cream, lemon and vanilla flavors.
Course Dessert
Cuisine American
Keyword Buttermilk, Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling and Cooling 11 hours
Total Time 13 hours
Servings 8
Cost 5

Equipment

  • 1 Springform Pan

Ingredients

  • 6 ounces Animal Crackers (2 ½ cups crackers makes 1 ½ cups crumbs or 6 oz) (170 grams)
  • 3 tablespoons butter (42 grams)

Filling

  • 3 8 oz packages cream cheese, softened (670 grams)
  • 1 stick unsalted butter, softened (114 grams)
  • 1 ¼ cups sugar (250 grams)
  • 4 large eggs
  • 1 cup whole milk buttermilk (low fat okay too) (230 grams)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons vanilla extract
  • 1 cup sour cream, bring to room temperature (230 grams)
  • 1 cup powdered sugar (120 grams)

Instructions

  • Preheat the oven to 300 degrees F. Prepare a 9 inch round springform for a water bath by lining the outside with heavy duty foil.
  • Process 2 ½ cups of animal crackers to make 1 ½ cups of crumbs. Mix the crumbs with 3 tablespoons melted butter. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool while you make the filling.
  • In the bowl of a stand mixer, beat the softened cream cheese and the butter until smooth. With medium speed of the mixer, beat in the sugar, scraping the side of the bowl often.
  • Add each egg one at a time, beating on medium just until blended and scraping the sides of the bowl often.
  • Gradually add the buttermilk, followed by the lemon juice and vanilla. The mixture should be pretty thin.
  • Pour mixture into the sprinform pan and set in a roasting pan. Double check to make sure it's leakproof, then add hot water to the roasting pan so that it comes up a little over 1 inch on the sides of the springform.
  • Bake for 1 hour and 25 minutes at 325 degrees F. The internal temperature should be at least 150 degrees F and the cheesecake will be slightly jiggly.
  • Meanwhile, mix together the sour cream and the powdered sugar. After the 1 and 25 minutes has passed, remove roasting pan with cheesecake from oven and carefully pour the sour cream mixture over the cheesecake. Spread gently to the edges and bake for another 10 minutes.
  • Remove from the oven and carefully lift the cheesecake out of the pan of water. The sour cream layer is very delicate, so be careful not to touch it (see note). Let cool at room temperature for about an hour or so, then cover and chill overnight.

Notes

If your sour cream layer has any little dents in it, you can wait until the cheesecake is fully chilled, then spread a very thin layer of straight sour cream over the top.