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Vanilla Bean Brown Butter Cheesecake Recipe

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4.2 from 220 reviews

  • Author: admin
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings 1x

Description

This Vanilla Bean Brown Butter Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust and a luscious cheesecake filling enhanced with fragrant vanilla bean paste and nutty brown butter. Perfectly baked until set at the edges with a slight jiggle in the center, this cheesecake is slow-cooled in the oven and chilled overnight for the best texture and flavor.

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

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

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare the pan: Grease the bottom and sides of a 9-inch springform pan with butter or line it with parchment paper to prevent sticking.
  3. Make the crust mixture: In a medium bowl, combine graham cracker crumbs, sugar, and salt thoroughly.
  4. Add melted butter to crust: Pour melted butter into the crumb mixture and stir until the texture resembles wet sand and is evenly incorporated.
  5. Form the crust: Press the crumb mixture evenly across the bottom of the prepared pan creating a solid base layer.
  6. Chill the crust: Place the crust in the refrigerator to firm up while preparing the filling.
  7. Beat cream cheese: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until it’s smooth and creamy.
  8. Add sugar: Gradually add granulated sugar and continue beating until fully combined and smooth.
  9. Add flour: Mix in the all-purpose flour until completely incorporated into the cream cheese mixture.
  10. Add vanilla flavors: Beat in the vanilla bean paste and vanilla extract until smooth and evenly mixed.
  11. Incorporate eggs: Add the eggs one at a time, mixing well after each addition and scraping the bowl sides as needed to ensure even distribution.
  12. Mix sour cream and lemon juice: Stir the sour cream and lemon juice into the batter until it becomes smooth and creamy.
  13. Brown the butter: Melt the butter in a small saucepan over medium heat, swirling occasionally. Continue to cook until the butter is golden brown and releases a nutty aroma.
  14. Cool the brown butter: Remove from heat and allow the brown butter to cool slightly to avoid cooking the eggs in the batter.
  15. Add brown butter to batter: Slowly drizzle the browned butter into the cheesecake batter while gently mixing to combine the flavors.
  16. Pour batter into crust: Carefully pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
  17. Remove air bubbles: Gently tap the pan on the counter to release any trapped air in the filling for a smooth surface.
  18. Prepare for baking: Place the springform pan on a baking sheet to catch any drips during baking.
  19. Bake the cheesecake: Place in the preheated oven and bake for 55-60 minutes. The edges should be set while the center remains slightly jiggly.
  20. Slowly cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
  21. Cool to room temperature: Remove the cheesecake from the oven and set it on the counter to cool fully to room temperature.
  22. Refrigerate: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to firm up and develop flavor.
  23. Serve: Before serving, carefully remove the cheesecake from the springform pan, transfer to a serving dish, slice with a sharp knife wiping the blade clean between slices, and enjoy chilled.

Notes

  • Make sure to soften the cream cheese properly to avoid lumps in the batter.
  • Allow brown butter to cool before mixing into the batter to prevent cooking the eggs.
  • Gradual cooling in the oven helps prevent cracks on the cheesecake surface.
  • Chill the crust before adding the filling to keep it firm and prevent sogginess.
  • Use a springform pan for easy removal of the cheesecake.
  • For cleaner slices, dip the knife in hot water and wipe dry between cuts.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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