Buttermilk Cheesecake 1972 - cooking recipe

Ingredients

Crust
1/2 cup room temp butter
1 1/2 cups crushed graham wafer crumbs
1/2 cup yellow cornmeal (medium or coarse)
2 tablespoons granulated sugar
Filling
24 ounces cream cheese
1/2 cup room temperature butter
1 cup granulated sugar
1 -2 lemon, zest of, of
3/4 cup dairy fresh buttermilk
1 teaspoon pure vanilla extract
4 large eggs

Preparation

Crust:
Melt butter and add all other ingredients to make a crumb mixture.
Butter a 9 inch spring pan and pat in the crumbs forming a shell.
Bake for ten minutes at 350 degrees.
Remove from oven and set aside.
Filling:
Cream the butter with the cream cheese and zest of lemon.
Beat well until nice and smooth.
Add the buttermilk and vanilla, again beat well and smooth.
Add eggs one at a time, incorporating each on well, but do not overbeat.
Again will specify do not over beat.
Pour into the prebaked crust and set into oven.
Bake at 350 for 25 minutes.
Bake then reducing heat to 300 and bake 25 more minutes.
Reduce heat down again to 200 degrees and finish baking until just slightly jiggly in centre, this is about another 20 to 25 minutes.
Can also place a small pot of water in the back corner of oven, or place in a water bath if desired.
I usually dry bake all my cheesecakes, but this recipe allows for all types of baking.
Remove and let cool to room temp on a rack for at least three hours.
Then refrigerate and chill.