Ingredients
Scale
- 1 cup plus 2 tablespoon (160g) all-purpose flour
- ⅓ cup plus 1 tablespoon (85g) packed light brown sugar
- ¼ teaspoon salt
- 6 tablespoon (84g) unsalted butter, melted
- ½ cup (120ml) 35% heavy whipping cream
- 1 vanilla bean (or 1 ½ teaspoon pure vanilla extract)
- 24 oz (682g or 3 packages) brick cream cheese, softened
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) full fat sour cream, at room temperature
- 3 large eggs, at room temperature
- ½ cup (120ml) full fat sour cream
- 1 tablespoon (15ml) granulated sugar
Instructions
- Preheat the oven to 350°F. Grease the sides and line the base of a 9-inch round non-stick springform pan with parchment paper.
- Prepare a water bath by wrapping the pan with aluminum foil and placing it in a larger roasting pan. Add boiling water once the cheesecake is placed in the oven.
- In a medium bowl, mix flour, brown sugar, and salt. Stir in melted butter until crumbly. Press the mixture into the prepared pan and bake for 14-16 minutes. Let cool and reduce the oven temperature to 300°F.
- For the filling, heat cream with the split vanilla bean to infuse. Let stand for 10 minutes, then mix cream cheese and sugar until smooth. Incorporate sour cream and eggs gradually. Add the infused cream and mix until combined.
- Pour the filling over the crust and smooth the surface. Bake for 55-60 minutes until set around the edges. Turn off the oven and let it cool inside for 15 minutes, then cool on a wire rack.
- Run a spatula around the edges to release the cheesecake from the pan. Cool for 40 minutes, then refrigerate for at least 4 hours.
- To make the topping, mix sour cream and sugar until smooth. Spread over the cooled cheesecake, return to the oven at 350°F for 8-10 minutes until set. Cool before refrigerating.
Notes
Ensure all ingredients are at room temperature for best texture.
Chill the cheesecake overnight for the best flavor and texture.
Use a water bath to prevent cracking during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.