Description
This Vanilla Bean Brown Butter Cheesecake offers a rich and creamy dessert experience with the luxurious aroma of browned butter and the subtle sophistication of vanilla bean paste. A crunchy graham cracker crust complements the velvety cheesecake filling, baked to perfection and chilled for a smooth, melt-in-your-mouth texture.
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 prepare 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.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and salt thoroughly.
- Add Melted Butter: Pour melted butter into the crumb mixture and stir until it resembles wet sand, ensuring even moisture throughout.
- Form Crust: Press the crumb mixture evenly into the bottom of the springform pan to create a solid base layer for the cheesecake.
- Chill Crust: Place the crust in the refrigerator to firm up while you prepare the filling.
- Beat Cream Cheese: In a large bowl, beat softened cream cheese on medium speed using an electric mixer until smooth and creamy, avoiding lumps.
- Add Sugar: Incorporate granulated sugar and beat again until the mixture is well blended and silky.
- Incorporate Flour: Mix in the all-purpose flour, continuing to beat until fully combined to help stabilize the cheesecake.
- Add Vanilla: Blend in vanilla bean paste and vanilla extract, enhancing the cheesecake with a rich vanilla flavor.
- Add Eggs: Add eggs one at a time, beating well after each addition, and scrape the bowl’s sides to ensure even mixing.
- Add Sour Cream and Lemon Juice: Stir in sour cream and lemon juice until the batter is smooth and homogenous, adding a slight tanginess.
- Brown Butter: In a small saucepan over medium heat, melt butter, cooking it until it turns golden brown and emits a nutty aroma, then remove from heat and cool slightly.
- Combine Brown Butter: Drizzle the browned butter slowly into the cheesecake batter while mixing gently to infuse the rich, nutty flavor evenly.
- Pour Filling: Pour the cheesecake filling over the chilled crust and spread it evenly using a spatula for uniform thickness.
- Release Air Bubbles: Gently tap the pan on the countertop to eliminate air bubbles trapped in the batter, ensuring a smooth texture.
- Prepare for Baking: Place the springform pan on a baking sheet to catch any drips during baking.
- Bake: Bake in the preheated oven for 55 to 60 minutes until the edges are set but the center still jiggles slightly for perfect doneness.
- Cool in Oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool Completely: Remove the cheesecake from the oven and let it come to room temperature on the counter.
- Refrigerate: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop and texture to set.
- Serve: Remove the sides of the springform pan carefully, transfer the cheesecake to a serving platter, and slice with a sharp knife, cleaning the blade between cuts for clean slices.
- Enjoy: Serve chilled and savor the rich, creamy texture and aromatic flavor of this vanilla bean brown butter cheesecake.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Brown butter carefully to avoid burning; it should have a nutty aroma and golden color.
- Do not overbake; cheesecake is done when the edges are set, but the center still jiggles to avoid dryness.
- Allow gradual cooling inside the oven to prevent cracks on the surface.
- Refrigerate for at least 4 hours before serving for best texture and flavor development.
- Use a hot, wet knife to slice for cleaner cuts if desired.
