Ingredients
Let’s gather everything you need to create this delightful dessert. Remember, feel free to make substitutions as needed, just like I do when experimenting in my own kitchen.
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, browned
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla bean paste
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly.
- In a small saucepan, melt the butter over medium heat until it turns a golden brown and emits a nutty aroma. Remove from heat and cool slightly.
- Combine graham cracker crumbs, sugar, and browned butter in a bowl. Mix until the crumbs are evenly coated and press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add the vanilla bean paste, mixing until well incorporated. Then, add eggs one at a time, beating well after each addition.
- Mix in the sour cream and flour, ensuring the batter is smooth and lump-free.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool slowly inside, which helps prevent cracks.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International