Buttermilk Cheesecake Tart with
Gingerbread Crust

**By Chadwick Boyd for The Atlanta Journal-Constitution**
Photo by brooke slezak

Buttermilk and Bits of Orange Zest Adds an Elegance to this Basic Cheesecake for the Holidays

This very easy cheesecake looks deceivingly fancy, though it is made with simple ingredients found at any supermarket. The tang from buttermilk with hints of orange zest add an elegance to classic cheesecake while the gingerbread cookie crust brings a festive holiday touch.

This is a simple cheesecake. It does not require a water bath to keep it creamy. Using room temperature eggs and cream cheese will ensure it is smooth. I like the crust to be looser than usual, though just press the crumbs tightly into the pan for a more traditional crust.

While the cheesecake is in the oven, make sugared bay leaves to adorn with some fresh cranberries in the center before serving.

A quick caramel sauce permeated with a couple fresh bay leaves can be made to drizzle on slices, adding an air of sophistication and a festive feel.

Print This Recipe

Chadwick’s Checklist

What you need to know before you cook.

Take the cream cheese and eggs out of the refrigerator two hours before making
Use a 9½-inch tart pan with a removable bottom
You will need a standard size food processor fitted with the steel blade

Serving Size: 8

Prep Time: 50 mins, plus 2 hours cooling

Cooking Time: 30 mins

Ingredients

8 ounces of gingersnap cookies (about 36 cookies)
¼ cup light brown sugar
4 tablespoons salted butter, melted
2 8-ounce packages cream cheese, at room temperature
¾ cup confectioner’s sugar
2 teaspoons cornstarch
2 large eggs, at room temperature
1¼ cups buttermilk
1 teaspoon vanilla extract

Directions

Preheat the oven to 325°F.
Add the gingersnaps to the bowl of a food processor fitted with the blade. Process the cookies for 20 to 30 second or until they become fine crumbs.
Add the brown sugar and melted butter to the cookie crumbs and pulse 15-20 seconds more until the crumbs are fully moistened.
Using a small glass with a straight-edged bottom, press the crumbs evenly into the bottom and up the sides of the tart pan. Refrigerate while making the filling.
In the bowl of a stand mixer fitted with the paddle, add the cream cheese and the confectioner’s sugar. Beat on low speed for 1 minute, or until smooth. Scrape the sides down with a rubber scraper and beat another 20 seconds. Add the buttermilk, vanilla and orange zest. Beat for 20 seconds. Continue beating and add in one egg. Beat until fully incorporated. Add the second egg and beat until fully mixed in. Scrape the sides down and beat a few seconds more to ensure the filling is completely smooth.
Remove the tart pan from the refrigerator. Place on a baking sheet (this makes it easier to get it in and out of the oven). Pour the filling into the crust. Smooth the top using a rubber scraper.
Place the cheesecake in the oven. Bake for 45-50 minutes until the filling is set in the middle.
Remove from the oven and set on a wire rack to completely cool, about 2 hours.
Cover the tart with plastic and refrigerate until ready to serve. Serve cold or bring back to room temperature.
Carefully remove the sides of the tart pan and place the cheesecake on a plate or cake stand.
Garnish with sugared bay leaves and a few cranberries as desired.
To serve, cut into eight even wedges. Pour some caramel sauce over top.