Ingredients
Scale
- 200g graham crackers, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 2 vanilla beans, seeds scraped
- 3 large eggs
- 200ml sour cream
- 50g all-purpose flour
- 100g unsalted butter
- 100g powdered sugar
- 1 vanilla bean pod
Instructions
- Combine crushed graham crackers and melted butter to form the crust. Press into a lined 9-inch springform pan.
- In a mixing bowl, beat cream cheese, sugar, and vanilla seeds until smooth.
- Add eggs one at a time, mixing well. Fold in sour cream and flour.
- Pour filling over crust and bake at 160°C (320°F) for 50-60 minutes until set.
- Meanwhile, melt butter until golden, then add powdered sugar and vanilla seeds to make the glaze.
- Pour the brown butter glaze over the cooled cheesecake. Chill for at least 4 hours before serving.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill adequately for best texture.
- Use high-quality vanilla beans for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake glaze
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430 Kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg