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Vanilla Bean Brown Butter Cheesecake Recipe

Vanilla Bean Brown Butter Cheesecake Recipe
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★★★★★

4.8 from 5 reviews

This Vanilla Bean Brown Butter Cheesecake features a rich, creamy filling infused with aromatic vanilla bean and nutty brown butter, set on a buttery graham cracker crust. Its luscious texture and deep flavors make it an indulgent dessert perfect for special occasions or anytime you crave a decadent treat.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • ¼ cup brown sugar

For the filling:

  • 3 tbsp unsalted butter
  • 4 (8 oz) packages cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
  • 4 large eggs
  • 1 cup sour cream

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes to set, then remove and let it cool completely.
  2. Bake the brown butter: In a saucepan over medium heat, melt the butter and cook it until it turns golden brown and emits a nutty fragrance. Be attentive to avoid burning. Once browned, remove from heat and allow it to cool slightly.
  3. Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the texture is smooth and creamy. Add in the vanilla bean paste or the scraped seeds and mix thoroughly to incorporate the vanilla flavor.
  4. Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating gently after each addition just until combined to ensure a smooth batter without overmixing.
  5. Combine sour cream and brown butter: Stir the sour cream into the batter followed by the cooled brown butter, mixing until everything is fully combined and smooth.
  6. Assemble and bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, until the edges look set but the center still has a slight jiggle when gently shaken.
  7. Cool inside oven: Turn off the oven and leave the cheesecake inside, allowing it to cool gradually for 1 hour to prevent cracking.
  8. Chill before serving: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, before slicing and serving to allow flavors to meld and texture to firm up.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • If you don’t have vanilla bean paste, scraped seeds from one vanilla bean or pure vanilla extract will work as alternatives.
  • Allow ingredients to come to room temperature before mixing to ensure a smooth, lump-free batter.
  • Be careful not to overmix after adding eggs to avoid incorporating too much air which can cause cracks.
  • Use a water bath or wrap the springform pan with foil for more even baking to prevent cracking, though not necessary.
  • Chilling the cheesecake thoroughly before slicing will yield cleaner slices.

Nutrition

Keywords: Vanilla bean cheesecake, brown butter cheesecake, graham cracker crust, creamy cheesecake, baked dessert

Find it online: https://islawhite.com/vanilla-bean-brown-butter-cheesecake-recipe/