Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 1 vanilla bean pod, split and scraped
- 150g sour cream
- 60g brown butter (made from 150g unsalted butter, browned)
- Pinch of salt
Instructions
- Prepare brown butter by cooking unsalted butter until golden brown and fragrant.
- Combine graham cracker crumbs, melted butter, and salt; press into a springform pan.
- In a bowl, beat cream cheese and sugar until creamy. Add vanilla bean seeds.
- Add eggs one at a time, mixing fully each time before adding the next.
- Stir in sour cream and brown butter until smooth.
- Pour filling over the crust, bake at 160°C (320°F) for 50-60 minutes.
- Cool in oven with door ajar, then refrigerate for at least 4 hours.
Notes
- Chill the crust for 15 minutes before adding the filling for a firm base.
- For optimal flavor, refrigerate the cheesecake overnight.
- Garnish with fresh vanilla beans, caramelized nuts, or edible flowers for a gourmet touch.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg