Vanilla Bean Brown Butter Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
190 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
0.5 teaspoon fine salt
04 -
115 grams unsalted butter, melted
→ Filling
05 -
680 grams cream cheese, softened
06 -
250 grams granulated sugar
07 -
8 grams all-purpose flour
08 -
1 teaspoon vanilla bean paste
09 -
0.5 teaspoon vanilla extract
10 -
3 large eggs
11 -
120 grams sour cream
12 -
1 teaspoon freshly squeezed lemon juice
13 -
60 grams unsalted butter, browned
# Preparation Steps:
01 -
Preheat the oven to 163°C. Grease the bottom and sides of a 23-centimetre springform pan with butter or line with parchment paper.
02 -
In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Add melted butter and stir until the mixture resembles wet sand.
03 -
Press the crust mixture evenly into the bottom of the prepared pan to form a compact layer. Chill the crust in the refrigerator while making the filling.
04 -
In a large bowl, beat softened cream cheese on medium speed with an electric mixer until smooth and creamy. Add granulated sugar and beat until fully blended. Mix in all-purpose flour and continue mixing until homogeneous.
05 -
Add vanilla bean paste and vanilla extract to the cream cheese mixture and beat until well combined. Add eggs one at a time, mixing thoroughly after each addition and scraping the bowl as needed.
06 -
Stir in sour cream and lemon juice, mixing until smooth and creamy.
07 -
In a small saucepan over medium heat, melt unsalted butter and cook, swirling occasionally, until it becomes golden brown and aromatic. Allow to cool slightly.
08 -
Slowly drizzle the slightly cooled brown butter into the cheesecake batter while mixing gently until evenly combined.
09 -
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
10 -
Place the springform pan on a baking sheet to catch any drips.
11 -
Bake in the preheated oven for 55–60 minutes, until the edges are set and the centre is slightly wobbly.
12 -
Switch off the oven and leave the cheesecake inside, with the door slightly ajar, for 1 hour to cool gradually.
13 -
Remove from the oven and cool the cheesecake to room temperature on a wire rack.
14 -
Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
15 -
Release the cheesecake from the springform pan and transfer to a serving platter. Slice carefully with a sharp knife, cleaning the blade between each cut. Serve chilled.
# Additional Tips:
01 -
For clean slices, dip your knife in warm water and wipe dry between cuts.