Description
This Vanilla Bean Brown Butter Cheesecake offers a rich and creamy dessert experience, featuring a buttery graham cracker crust and a luscious filling enhanced with brown butter and authentic vanilla bean paste. Baked to perfection, this cheesecake balances sweetness with a subtle nutty aroma from the browned butter, making it a decadent treat for any occasion.
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
Cheesecake 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, browned
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s at the perfect temperature for baking the cheesecake.
- Prepare Pan: Grease the bottom and sides of a 9-inch springform pan with butter or line it with parchment paper to prevent sticking.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt thoroughly.
- Add Melted Butter: Pour melted butter into the crumb mixture and stir until the texture resembles wet sand and is well combined.
- Form Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan, creating a solid base layer.
- Chill Crust: Place the crust in the refrigerator to firm up while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy using an electric mixer.
- Add Sugar: Add granulated sugar to the cream cheese and beat until well combined and smooth.
- Incorporate Flour: Mix in the all-purpose flour and continue beating until fully incorporated.
- Add Vanilla: Blend in the vanilla bean paste and vanilla extract, beating until the mixture is smooth.
- Add Eggs: Add eggs one at a time, mixing well after each addition and scraping down the sides to ensure even incorporation.
- Mix Sour Cream and Lemon Juice: Stir in the sour cream and lemon juice until the batter is smooth and creamy.
- Brown Butter: In a small saucepan over medium heat, melt the butter, swirling occasionally until it turns golden brown and releases a nutty aroma.
- Cool Brown Butter: Remove the browned butter from heat and let it cool slightly before use.
- Combine Brown Butter with Batter: Slowly drizzle the cooled brown butter into the cheesecake batter while mixing gently to combine evenly.
- Fill Pan: Pour the cheesecake batter into the chilled graham cracker crust, spreading evenly with a spatula.
- Remove Air Bubbles: Tap the springform pan gently on the counter to release any trapped air bubbles in the batter.
- Bake: Bake in the preheated oven at 325°F (163°C) for approximately 60 to 70 minutes, or until the edges are set and the center slightly jiggles.
- Cool and Chill: Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely before serving.
Notes
- Ensure cream cheese is fully softened before mixing to achieve a smooth batter.
- Browning the butter carefully without burning enhances the cheesecake’s nutty flavor.
- Using vanilla bean paste provides a more intense vanilla flavor than vanilla extract alone.
- For clean slices, run a knife under hot water and wipe dry before cutting the cheesecake.
- Chilling the crust before adding filling helps it hold together better during baking.
- Do not overbake; the cheesecake should have a slight jiggle in the center when done.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
