Vanilla Bean Brown Butter Cheesecake
A rich and creamy cheesecake featuring browned butter and real vanilla bean, creating a comforting dessert perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs Use high-quality brands like Honey Maid or Keebler.
- 1/2 cup unsalted butter, browned Browning the butter amplifies flavor.
For the filling
- 3 packages cream cheese, softened (8 ounces each) Use full-fat for creamier texture.
- 1 cup granulated sugar Organic sugar is preferable.
- 1 cup sour cream Use full-fat for richness; Greek yogurt is a substitute.
- 3 large eggs Ensure they are at room temperature.
- 2 teaspoons vanilla bean paste Use high-quality like Nielsen-Massey.
- 1 teaspoon vanilla extract Use pure extract for best flavor.
- 1/4 teaspoon salt Just a pinch to balance flavors.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with browned butter until fully combined. Press this mixture into the bottom of a springform pan.
Mixing the Filling
- In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Add sour cream, eggs, vanilla bean paste, vanilla extract, and salt. Mix until creamy.
Baking
- Carefully pour the cheesecake filling over the prepared crust.
- Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door, leaving the cheesecake inside for an additional hour to cool.
- Let it cool on the counter, then refrigerate for at least 4 hours or preferably overnight before serving.
Notes
Use room temperature ingredients for a smoother batter. Store leftovers in the fridge for up to a week or freeze for up to three months. For a beautiful presentation, dress with chocolate sauce or berry compote.