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Vanilla Bean Brown Butter Cheesecake Recipe

Vanilla Bean Brown Butter Cheesecake Recipe
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★★★★★

4.8 from 8 reviews

A luscious Vanilla Bean Brown Butter Cheesecake featuring a buttery graham cracker crust, creamy vanilla bean-infused filling, and rich brown butter for added depth and nutty flavor. Perfectly baked to achieve a smooth texture with a slight jiggle in the center.

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. Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium 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 an even crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
  2. Brown the butter: In a small saucepan, melt the 3 tablespoons of unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
  3. Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add vanilla: Stir in the vanilla bean paste or scraped seeds from one vanilla bean, mixing thoroughly to evenly distribute the flavor.
  5. Incorporate eggs: Add the eggs one at a time to the cream cheese mixture, beating after each addition just until combined. Avoid overmixing to keep the batter smooth and airy.
  6. Add sour cream and brown butter: Gently fold in the sour cream and the cooled brown butter into the batter until fully incorporated.
  7. Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
  8. Cool gradually: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
  9. Final cooling and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Browning the butter adds a nutty richness to the cheesecake that enhances the vanilla flavor.
  • If vanilla bean paste is unavailable, scraping seeds from a whole vanilla bean gives the best results.
  • Be careful not to overmix the batter after adding eggs to avoid incorporating too much air which can cause cracks.
  • Allowing the cheesecake to cool gradually in the turned-off oven minimizes cracking on the surface.
  • Chill the cheesecake thoroughly before slicing to ensure clean, firm slices.

Nutrition

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

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