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.