Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 4 large eggs, room temperature
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup brown butter, cooled
- Optional toppings: fresh berries, caramel sauce, or chocolate drizzle
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs with melted butter. Press into a 9-inch springform pan and bake 10 minutes; cool.
- Brown the butter over medium heat until golden and nutty; cool.
- Beat cream cheese until smooth. Gradually add sugar and mix until creamy.
- Add vanilla bean paste, then eggs one at a time, mixing gently.
- Incorporate sour cream and heavy cream gradually until smooth.
- Stir in cooled brown butter thoroughly.
- Pour filling over cooled crust, smooth top, and tap to release air bubbles.
- Wrap pan in foil, place in water bath, and bake 55–65 minutes until edges set and center slightly jiggles.
- Turn off oven, leave cheesecake inside with door ajar for 1 hour.
- Remove from water bath, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Add optional toppings before serving.
Notes
Use room-temperature ingredients to prevent cracks.
Baking in a water bath ensures even cooking and prevents cracking.
Gradual cooling in the oven helps maintain a smooth surface.
This cheesecake is versatile and can be customized with different toppings.
- Prep Time: 25
- Cook Time: 65