Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press the crumbs firmly and evenly.
Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Make the Brown Butter:
In a small saucepan, melt the 1/2 cup of unsalted butter over medium heat.
Continue to cook, stirring frequently, until the butter turns a golden brown color and develops a nutty aroma (about 5-7 minutes). Be careful not to burn it.
Remove from heat and let cool slightly.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla bean paste, and vanilla extract until well combined.
Add the flour and mix until just combined.
Pour in the slightly cooled brown butter and mix until incorporated.
Assemble and Bake:
Pour the filling over the cooled crust in the springform pan.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake in the preheated oven for 1 hour, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight.
Serve:
Before serving, run a knife around the edges of the springform pan to release the cheesecake.
Remove the sides of the pan and transfer the cheesecake to a serving platter.
Top with whipped cream and fresh berries if desired.”
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