Preheat your oven to 325°F
In a small bowl, add your graham cracker crumbs, sugar, salt, and stir together.
185 g Graham crackers | 30 g Granulated sugar | ¼ tsp Sea salt
Add melted butter to the crumbs and stir until you get a coarse sandy mix.
70 g Unsalted butter
Dump the crumbs into a 8-9 inch springform or cake pan and press them into an even layer.
Bake your crust for about 10-12 minutes on the center rack of your oven.
Remove your pan from the oven and set aside to cool before adding your filling.
While your crust bakes, add your cream cheese, creme fraiche and sugar to the bowl of your stand mixer with paddle attached or a large bowl with a hand mixer.
680 g Cream cheese | 198 g Creme Fraiche | 200 g Granulated sugar
Mix the ingredients together until creamy and smooth (2-3 minutes on a medium-low speed). Stop halfway through and scrape down the sides and bottom of the bowl to make sure all of the ingredients are incorporated into the mix.
Add your eggs one at a time, mixing on a low speed for about 30-40 seconds for each.
3 large Eggs
Make sure to scrape down the bowl again and add your vanilla. Mix together for about 10-15 seconds.
1 tbsp Vanilla bean paste
After your crust has cooled to the touch (it can be warm, but not hot) pour your cheesecake filling into the crust.
Lightly tap your pan on the counter to dislodge any air bubbles.
Optional - Prepare your water bathI use a large roasting pan and another cake pan. I place my 8 inch cheesecake pan inside a 9 inch cake pan, and then the cake pan inside in the roasting pan. Add about an inch of water into the roasting pan. (See photo above)If your cheesecake pan doesn't fit or you don't have a pan that it fits inside of, many people wrap their cheesecake pan in layers of tin foil. I personally have used oven roasting bags, securing the sides around the edge of the springform pan so the top of the cheesecake is still exposed but no water can reach the bottom of the pan. Place your cheesecake on the center rack of your oven and bake for 50-60 minutes. Try not to open the oven door until the time is up, check on it as best you can through the window. Your cheesecake is done baking in the oven when the edges are set but the center still is soft and jiggles if you shake the pan gently.When the cheesecake has reached this point, turn off the oven and prop the door open but leave the cheesecake inside. I use a wooden spoon in the door jam to keep the door open just a crack. Let your cheesecake cool in the oven for 1 hour.
Remove your cheesecake from the oven and let cool on the counter for another 30 minutes or so before moving to the refrigerator. Place it in the refrigerator uncovered and let chill for at least 8 hours/overnight.
The next day, brown your butter. Melt your butter in a small saucepan over medium heat. Once the butter has melted it will begin to bubble and then foam. When the butter starts smelling nutty and the milk solids become a medium golden brown, remove from heat and pour into a bowl. Let cool.
28 g Unsalted butter
Add about a third (¼ cup) of your heavy cream and sugar to your browned butter and whisk together vigorously. Place in the refrigerator once it has emulsified.
Let this chill for about 30 minutes, then add this and the rest of your heavy cream, sugar and salt to a large bowl with hand mixer or the bowl of your stand mixer with whisk attached.
Whisk your ingredients together, slowly increasing the speed until your whipped cream reaches stiff peaks.
180 g Heavy whipping cream | 1½ tbsp Confectioner's sugar | pinch Sea salt
Top your cheesecake with the whipped cream. Slice your cheesecake and serve.
