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Vanilla Bean Brown Butter Cheesecake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Total Time: 1 hour 30 minutes plus at least 4 hours chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Vanilla Bean Brown Butter Cheesecake offers a rich and creamy dessert experience with a delightful twist of nutty browned butter and fragrant vanilla bean paste. The graham cracker crust provides a classic base, while the velvety filling is perfectly baked to achieve a smooth, luscious texture. Ideal for special occasions or indulgent treats, this cheesecake combines elegance with comforting flavors.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla bean paste
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, browned

Instructions

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare the pan: Grease a 9-inch springform pan thoroughly to prevent the cheesecake from sticking.
  3. Make the crust: In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form the crust.
  4. Chill crust: Place the crust in the refrigerator to chill and set while you prepare the cheesecake filling.
  5. Beat cream cheese: Using an electric mixer, beat the softened cream cheese until it becomes smooth and creamy without lumps.
  6. Add dry ingredients and flavoring: Incorporate 1 1/4 cups granulated sugar, 1 tablespoon flour, and 1 teaspoon vanilla bean paste into the cream cheese mixture, blending well.
  7. Add eggs: Add eggs one at a time, mixing gently after each to maintain a smooth texture and prevent incorporation of too much air.
  8. Add sour cream and browned butter: Stir in the sour cream and 1/4 cup browned butter until fully combined, enhancing the flavor and richness.
  9. Pour and bake: Pour the cheesecake filling over the chilled crust in the springform pan. Bake for 55-60 minutes until the edges are set but the center still has slight movement.
  10. Cool gradually: Turn off the oven, open the oven door slightly, and let the cheesecake cool slowly inside for about an hour to prevent cracking.
  11. Refrigerate: Remove the cheesecake from the oven and refrigerate for at least four hours, preferably overnight, to set completely before serving.

Notes

  • Use room temperature cream cheese for a smooth filling without lumps.
  • Brown the butter by melting it in a pan over medium heat until it turns golden brown and fragrant, then cool slightly before incorporating.
  • Don’t overmix the batter once the eggs are added to avoid cracking of the cheesecake.
  • Chilling the crust before adding the filling prevents it from becoming soggy during baking.
  • Allow the cheesecake to cool gradually to minimize cracking on the surface.
  • For best results, refrigerate overnight to enhance flavor and texture.

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