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Brown Butter Vanilla Bean Cheesecake Recipe

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4 from 46 reviews

  • Author: admin
  • Total Time: 1 hour 25 minutes plus 4 hours chilling
  • Yield: 10 servings 1x

Description

This decadent Brown Butter Vanilla Bean Cheesecake combines the rich, nutty flavor of brown butter with the subtle fragrance of vanilla bean for a creamy, luxurious dessert. Featuring a buttery graham cracker crust and a smooth, velvety filling enhanced with sour cream and heavy cream, this cheesecake is perfect for special occasions or any time you crave an indulgent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • Pinch of salt

Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, seeds scraped
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup brown butter (prepared as described)

Topping (Optional)

  • Whipped cream
  • Additional vanilla bean seeds or brown butter drizzle

Instructions

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare the brown butter: In a small saucepan over medium heat, melt the butter and stir frequently. Continue cooking until it turns golden brown and emits a nutty aroma. Remove the pan from heat and allow the brown butter to cool to room temperature.
  3. Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Bake the crust for 8-10 minutes, then remove from the oven and let it cool.
  4. Prepare the filling: Using a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully.
  5. Add flavorings and creams: Stir in the vanilla extract and the scraped seeds from the vanilla bean. Gradually mix in the sour cream, heavy cream, and cooled brown butter until the filling is smooth and well combined.
  6. Assemble and bake: Pour the filling evenly over the prepared crust in the springform pan. Place the pan in the oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
  7. Cool in oven: After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure even cooling.
  8. Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to set completely.
  9. Serve: Once chilled, optionally top the cheesecake with whipped cream and a drizzle of brown butter or sprinkle additional vanilla bean seeds before serving for an extra touch of flavor and presentation.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Cooling the brown butter before adding it to the filling prevents curdling and ensures a creamy texture.
  • Baking the crust before adding the filling helps keep it crisp and prevents sogginess.
  • Allowing the cheesecake to cool slowly in the oven reduces the risk of cracks.
  • Chilling the cheesecake overnight yields the best texture and flavor development.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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