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Vanilla Bean Brown Butter Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 87 reviews
  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Vanilla Bean Brown Butter Cheesecake is a decadent dessert blending the rich, nutty flavor of brown butter with the creamy texture of classic cheesecake. A buttery graham cracker crust provides the perfect base, while the infusion of vanilla bean paste and vanilla extract enhances the luscious filling. Baked to perfection and chilled overnight, this cheesecake offers a smooth, indulgent experience with a slight jiggle in the center that hints at its creamy softness.

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 for browning

Instructions

  1. Preheat the Oven: Preheat the oven to 325°F (163°C) to ensure it reaches the correct temperature for baking the cheesecake evenly.
  2. Prepare the Pan: Grease the bottom and sides of a 9-inch springform pan with butter or line it with parchment paper for easy removal later.
  3. Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt thoroughly.
  4. Add Melted Butter to Crust: Pour the melted butter into the crumb mixture and stir until the crumbs are evenly coated and feel like wet sand.
  5. Form the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan creating a solid base layer.
  6. Chill the Crust: Place the crust in the refrigerator while preparing the cheesecake filling to help it set.
  7. Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese on medium speed until it is smooth and creamy with no lumps.
  8. Add Sugar: Mix in the granulated sugar until fully incorporated and the mixture remains smooth.
  9. Incorporate Flour: Blend in the all-purpose flour completely to help stabilize the cheesecake texture.
  10. Add Vanilla Flavors: Mix in vanilla bean paste and vanilla extract, ensuring the flavors are evenly distributed.
  11. Add Eggs Gradually: Add the eggs one at a time, beating well after each addition, and scrape the bowl sides as needed to evenly combine.
  12. Mix in Sour Cream and Lemon Juice: Stir through the sour cream and lemon juice until the batter is smooth and creamy, balancing richness and acidity.
  13. Brown the Butter: In a small saucepan over medium heat, melt the butter and continue cooking it, swirling occasionally, until golden brown with a nutty aroma.
  14. Cool Brown Butter: Remove the browned butter from heat and allow it to cool slightly to avoid cooking the eggs in the batter.
  15. Add Brown Butter to Batter: Slowly drizzle the warm brown butter into the cheesecake batter, mixing gently to combine flavors without deflating the mixture.
  16. Pour Filling over Crust: Carefully pour the cheesecake batter onto the chilled crust, smoothing the top evenly with a spatula.
  17. Remove Air Bubbles: Tap the pan gently on the counter to release any trapped air bubbles for a smooth surface.
  18. Prepare Baking Sheet: Place the springform pan on a baking sheet to catch any drips during baking for easy cleanup.
  19. Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes until the edges are set and the center slightly jiggles when nudged.
  20. Cool in Oven: Turn off the oven, crack the door slightly open, and let the cheesecake cool inside gradually for 1 hour to prevent cracking.
  21. Cool to Room Temperature: Remove the cheesecake from the oven and let it sit on the counter until it reaches room temperature.
  22. Refrigerate: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set fully.
  23. Remove from Pan: Carefully release and remove the springform pan sides, transferring the cheesecake to a serving platter.
  24. Slice and Serve: Using a sharp knife, slice the cheesecake into portions, wiping the blade clean between each cut for neat slices, and serve chilled.

Notes

  • Ensure cream cheese is fully softened to avoid lumps for a smooth batter.
  • Do not overbake; the center should still have a slight jiggle when done.
  • Gradual cooling in the oven helps prevent cracks on the cheesecake surface.
  • Using brown butter adds a rich, nutty depth to the traditional cheesecake flavor.
  • Letting the cheesecake chill overnight improves texture and flavor melding.
  • Clean the knife blade between slices to achieve clean, even servings.

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