Burnt Butter Cheesecake
Serves make 1 cake
Time 1 hour
Ingredients
Crust
250g digestive biscuits
100g unsalted butter, melted
Filling
150g unsalted butter
½ cup sour cream
600g cream cheese, at room temperature
1 cup brown sugar
1 vanilla bean
4 extra large eggs
Topping
Brown sugar, to sprinkle
Method
Preheat the oven to 175°C. Line a spring form tin.
In a saucepan on medium heat, melt all the butter. Once all butter is melted, add about 100g of the butter onto a food processor with the biscuits and mix until it’s a fine crumb consistency.
Continue cooking the rest of the butter for about 5-10 minutes. Once the butter has a medium brown colour and a caramel-like smell, set aside and cool for about 10 minutes.
Place the crust mixture onto the tin, spread and press the crumbs until it covers the bottom.
In the same processor, add sour cream, sugar, cream cheese, eggs and vanilla and mix.
Once mixed together, add the mixture into the tin. Pour all 250g of brown butter over the mixture.
Sprinkle some extra brown sugar on top.
Bake for 35-40 minutes until it’s set. Allow it to cool for a couple of hours before serving.