Cake is a dangerous thing. Ask me, I should know. It’s not that I have anything against cake. But for every 10 seconds I look at a piece, I gain half a pound. I kid you not. It’s my semi Italian gran’s fault of course that the sodding curvy gene ended up in the pool. You can bootilicious, fab junk-in-the-trunk me all you want to – you won’t convince me. So I tend to say no to cake. Unless… it’s chocolate or cheesecake. Then I turn into a mulish two-year old with no thought for consequences.
I had some cream cheese in the fridge last weekend. Now I know there are many things I could have made with it other than cheesecake. But I also had some leftover buttermilk. A ‘what if’ moment was the inevitable result. What if I made cheesecake and instead of just using cream cheese, added the buttermilk too?
So I did just that, and it worked. The texture is much lighter than it would be if one uses just cream cheese, and you definitely taste the buttermilk. To take it up a notch, I cut back on the sugar in the cake and serve it with a salted caramel sauce. The deep almost bitter notes of a caramel that is quite dark is the perfect foil for the rich creaminess of the buttermilk/cream cheese filling. I made this with a proper piecrust. But if that sounds like too much trouble, a 2-minute biscuit base works just as well, if not better (see Tips, Tricks and Trivia below).