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–+ servings

Vanilla Bean Brown Butter Cheesecake

A luxurious cheesecake combining the rich, nutty essence of brown butter with the sweet aroma of vanilla bean.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups graham cracker crumbs For the crust
  • 0.25 cup granulated sugar For the crust
  • 0.5 teaspoon salt For the crust
  • 0.5 cup unsalted butter Melted, for the crust
  • 3 packages cream cheese 8 ounces each, softened, for the filling
  • 1.25 cups granulated sugar For the filling
  • 1 tablespoon all-purpose flour For the filling
  • 1 teaspoon vanilla bean paste For the filling
  • 0.5 teaspoon vanilla extract For the filling
  • 3 large eggs For the filling
  • 0.5 cup sour cream For the filling
  • 1 teaspoon lemon juice For the filling
  • 0.25 cup unsalted butter Browned, for the filling

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Grease the bottom and sides of a 9-inch springform pan with butter or line it with parchment paper.
  3. In a medium-sized mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Add melted butter and mix until resembling wet sand. Press into the bottom of the prepared springform pan and chill.
  4. Beat softened cream cheese in a large mixing bowl until smooth and creamy.
  5. Add granulated sugar and beat until fully combined. Mix in flour until incorporated.
  6. Add vanilla bean paste and vanilla extract, and beat until smooth.
  7. Add eggs one at a time, mixing well after each addition.
  8. Stir in sour cream and lemon juice until smooth.
  9. Melt unsalted butter in a small saucepan over medium heat until browned.
  10. Allow brown butter to cool slightly, then drizzle into cheesecake batter while mixing gently.
  11. Pour cheesecake filling into the prepared crust, spreading evenly.
  12. Bake for about 55–60 minutes until edges are set but center is jiggly.
  13. Turn off the oven and leave cheesecake inside with door slightly ajar for an hour.
  14. Once cooled to room temperature, cover loosely and refrigerate for at least four hours or overnight.
  15. Carefully remove from springform pan and slice to serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 300mgFiber: 1gSugar: 20g

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