Vanilla Bean Brown Butter (Print Version)
# Ingredients:
→ Crust
01 -
190 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
0.5 teaspoon fine salt
04 -
115 g unsalted butter, melted
→ Filling
05 -
680 g cream cheese, softened
06 -
250 g granulated sugar
07 -
1 tablespoon all-purpose flour
08 -
1 teaspoon vanilla bean paste
09 -
0.5 teaspoon vanilla extract
10 -
3 large eggs
11 -
120 g sour cream
12 -
1 teaspoon fresh lemon juice
13 -
60 g unsalted butter, browned
# Instructions:
01 -
Set oven to 163°C. Lightly grease a 23 cm springform pan with butter or line with parchment.
02 -
Stir graham cracker crumbs, granulated sugar, and salt in a medium bowl. Add melted butter, mixing until evenly moistened.
03 -
Press crumb mixture firmly and evenly into the bottom of the prepared pan to form a compact crust. Chill in the refrigerator while preparing the filling.
04 -
In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy.
05 -
Add granulated sugar and continue beating until fully incorporated, then mix in flour until smooth.
06 -
Beat in vanilla bean paste and vanilla extract until combined.
07 -
Add eggs one at a time, beating well after each addition and scraping the bowl as needed.
08 -
Stir in sour cream and lemon juice, blending until batter is silky and homogeneous.
09 -
Melt unsalted butter in a small saucepan over medium heat. Cook, swirling occasionally, until deep golden brown with a nutty aroma. Remove from heat and let cool slightly.
10 -
Slowly stream cooled brown butter into batter, mixing gently until thoroughly blended.
11 -
Pour the cheesecake mixture over the chilled crust, smoothing the surface with a spatula. Tap pan gently to release air bubbles.
12 -
Place springform pan on a baking sheet. Bake at 163°C for 55–60 minutes until edges are set and center wobbles slightly.
13 -
Turn off oven, leaving cheesecake inside with the door ajar for 1 hour to cool gradually.
14 -
Remove pan to a wire rack and allow cheesecake to come to room temperature.
15 -
Cover loosely and refrigerate for at least 4 hours or preferably overnight for optimal texture.
16 -
Remove cheesecake from springform pan and transfer to a serving platter. Slice using a sharp knife, wiping the blade clean between cuts. Serve chilled.
# Notes:
01 -
Ensure butter for browning is watched closely to avoid burning; deep golden color and nutty aroma indicate readiness.
02 -
For neat slices, use a warm, dry knife and clean the blade after each cut.