Ingredients:

  • 150g Graham Cracker crumbs
  • 45g Unsalted butter, melted
  • 15g Granulated sugar
  • 1g Sea salt
  • 450g Philadelphia cream cheese, full-fat and softened to 20°C
  • 100g Granulated sugar
  • 1 large Egg, room temperature
  • 10g Pure vanilla bean paste
  • 60g Sour cream (full fat)

Instructions:

  1. Preheat your oven to 160°C (325°F) and line a 12-count muffin tin with paper liners.
  2. Mix 150g graham cracker crumbs, 45g melted butter, 15g sugar, and 1g sea salt until it looks like wet sand.
  3. Divide the mixture into the 12 liners and press down firmly with a flat glass. Bake for 5 minutes until barely golden, then let cool.
  4. Beat 450g softened cream cheese and 100g sugar at medium speed until completely smooth and velvety.
  5. Add the 1 large egg and mix on low speed just until the yellow disappears. Do not overmix.
  6. Stir in 60g sour cream and 10g vanilla bean paste by hand or on the lowest mixer setting.
  7. Spoon the batter over the cooled crusts, filling each about three-quarters full. Bake for 18-20 minutes until edges are set but centers jiggle slightly.
  8. Turn off the oven, crack the door slightly, and let them sit for 5 minutes. Remove to a wire rack to cool completely.
  9. Chill in the refrigerator for at least 4 hours before serving to allow the structure to set.