Buttermilk Panna Cotta
A delicately textured dessert with tart buttermilk and zesty lemon.
When local berries are in season, we make cheesecake. The simple creamy dessert is best smothered in syrupy sweet and tart berries. Combine the sugar and berries and let sit for an hour or two to draw out the moisture in the berries and make surupy.
Ingredients
- 5 tablespoons butter
- 2 cups vanilla wafer or graham cracker crumbs
- 3 (8 ounce) packages cream cheese
- 4 eggs
- 1 cup sugar
- juice of 2 lemons (about 1/4 cup)
- 2 tablespoons flour
- 16 ounces sour cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups strawberries
- 1/2 cup sugar
Preparation
1. Preheat oven to 350 F. Combine berries andd sugar, let stand 2 hours. Wrap a springform pan with foil (to prevent the butter from seeping out). Place butter in pan. Place pan in preheating oven to melt. Remove from oven, add cookie crumbs to melted butter and stir well. Press into bottom and partially up sides of pan. Set aside.
2. Place cream cheese in a mixing bowl. Beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add sugar, lemon juice (or vanilla), and flour. Beat well. Pour batter into prepared crust. Bake 35-45 minutes or until set on the sides, but partially jiggly in the center.
3. Combine sour cream, and sugar, mix well. Dollop onto sides of cheesecake, then gently spread over top. Place back in the oven for 10 minutes. Remove from oven. Cheesecake will set as it sits. Chill 2 hours or overnight. slice and serve with berries. 16 servings.
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