Description
This Vanilla Bean Brown Butter Cheesecake offers a rich and creamy dessert experience with a nutty brown butter twist. A buttery graham cracker crust complements the smooth vanilla bean-infused cream cheese filling, baked to perfection and cooled slowly for an impeccable texture. Ideal for special occasions or an indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 1/4 cup unsalted butter (for browning)
Instructions
- Preheat oven: Preheat the oven to 325°F (163°C) to ensure it’s ready for baking the cheesecake.
- Prepare pan: Grease a 9-inch springform pan with butter or line it with parchment paper to prevent sticking.
- Mix crust dry ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt.
- Add melted butter to crust: Pour melted butter into the crumb mixture and stir until it resembles wet sand and is evenly combined.
- Press crust into pan: Evenly press the crumb mixture into the bottom of the prepared pan to form a solid base.
- Chill crust: Place the crust in the refrigerator to firm up while preparing the filling.
- Beat cream cheese: Using an electric mixer on medium speed, beat softened cream cheese in a large bowl until smooth and creamy.
- Add sugar and flour: Beat in granulated sugar until combined, then mix in flour thoroughly.
- Add vanilla flavors: Incorporate vanilla bean paste and vanilla extract, beating until smooth.
- Incorporate eggs: Add eggs one at a time, mixing well after each and scraping down the bowl sides for consistency.
- Add sour cream and lemon juice: Stir in sour cream and lemon juice until the batter is smooth and creamy.
- Brown the butter: Melt 1/4 cup unsalted butter in a small saucepan over medium heat, swirling occasionally until it turns golden brown with a nutty aroma.
- Cool brown butter: Remove from heat and allow the brown butter to cool slightly before use.
- Combine brown butter and batter: Gradually drizzle the brown butter into the cheesecake batter while gently mixing to integrate.
- Pour filling into crust: Carefully pour the cheesecake filling into the chilled crust, spreading it evenly using a spatula.
- Release air bubbles: Gently tap the springform pan on the counter to remove trapped air bubbles from the batter.
- Prepare for baking: Set the springform pan on a baking sheet to catch any drips during baking.
- Bake cheesecake: Bake in the preheated oven for 55-60 minutes until edges are set but the center jiggles slightly when nudged.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracks.
- Room temperature cooling: Remove the cheesecake from the oven and allow it to cool completely on the countertop.
- Refrigerate: Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.
- Remove from pan: Carefully release the springform pan sides and transfer the cheesecake to a serving platter.
- Slice cheesecake: Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled: Serve the cheesecake chilled and enjoy its rich, nutty, and creamy flavors.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
- Browning butter evenly is key to achieving the nutty flavor without burning.
- Slow cooling inside the oven helps prevent cracks on the cheesecake surface.
- Refrigerate the cheesecake thoroughly to allow it to set properly for best texture.
- Use a sharp knife dipped in hot water and wiped dry for cleaner slices.
