Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 2 teaspoons vanilla bean paste
- 150ml sour cream
- 50g unsalted butter
- 1 vanilla bean, scraped
Instructions
- Mix graham cracker crumbs with melted butter and press into the base of a springform pan. Bake at 175°C (350°F) for 10 minutes and set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla bean paste and sour cream.
- Pour filling over crust and bake at 160°C (320°F) for 50-60 minutes, until set. Allow to cool.
- Prepare brown butter by melting butter in a saucepan until golden and fragrant. Stir in vanilla bean seeds and scrape in vanilla pod.
- Drizzle warm brown butter over cooled cheesecake and let set before serving.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Chill for at least 4 hours or overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake (for topping)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430 Kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
