Vanilla Brown Butter Cheesecake (Print Version)
Decadent dessert combining nutty brown butter with smooth, creamy texture, infused with fragrant vanilla bean.
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
¼ cup brown sugar
→ Filling
04 -
3 tablespoons unsalted butter
05 -
4 packages (8 oz each) cream cheese, softened
06 -
1 ¼ cups granulated sugar
07 -
1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
08 -
4 large eggs
09 -
1 cup sour cream
# Steps:
01 -
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and allow to cool.
02 -
In a saucepan over medium heat, cook the butter until it turns golden brown and develops a nutty aroma. Remove from heat and set aside to cool slightly.
03 -
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla bean paste and mix until well incorporated.
04 -
Add eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
05 -
Gently fold in sour cream and browned butter until fully incorporated into the batter.
06 -
Pour filling over the prepared crust and smooth the top with a spatula. Bake for 55-65 minutes, until edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
07 -
Remove cheesecake from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
# Notes:
01 -
This cheesecake combines the nutty richness of brown butter with the smooth, creamy texture of classic cheesecake, making it perfect for special occasions.