Welcome to your new dessert obsession: the Vanilla Bean Brown Butter Cheesecake. This isn’t just any cheesecake; it’s a masterful blend of rich flavors and sumptuous textures, guaranteed to make every bite an unforgettable experience. With its unique brown butter twist, this cheesecake stands out from the crowd, offering a depth of flavor that’s as sophisticated as it is delicious. Let’s dive into how you can create this culinary masterpiece in your own kitchen.
Ingredients You’ll Need
For the Brown Butter:
- 1 cup butter
For the Brown Butter Crust:
- 2 cups graham digestive or golden oreo cookie crumbs (240g; remove cream if using Oreos)
- 1 cup ground pecans (115g)
- ½ cup plus 1 tablespoon browned butter (120g)
- 2 tablespoons powdered sugar
For the Brown Butter Cheesecake Filling:
- 2 packages cream cheese (452g; at room temperature, soft)
- ¼ cup brown butter (57g; try to get mostly the bottom brown bits, less of the yellow liquid)
- ½ cup labne or sour cream
- 1 cup brown sugar (210g)
- 1 vanilla bean, scraped
- ¼ teaspoon fine sea salt
- Two large eggs
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons brown sugar
- Pinch salt
- 1 teaspoon pure vanilla extract (or vanilla bean scrapings)
Directions to Culinary Bliss
Brown the Butter
- Set butter in a saucepan over medium heat. Once melted, increase to medium-high until the butter stops foaming and shows brown bits at the bottom. Pour into a bowl, ensuring to include all the brown bits. Let it cool slightly.
Make the Crust
- Preheat your oven to 350°F (175°C). Line a 9” cake pan with parchment paper.
- Mix the pecans, cookie crumbs, powdered sugar, and browned butter liquid (reserve most brown bits for the filling). Press the mixture into the bottom and sides of the pan.
- Bake for 10 minutes, then lower the oven temperature to 325°F (163°C).
Create the Filling
- Beat the cream cheese, brown sugar, salt, reserved brown butter bits, and vanilla until smooth.
- Add sour cream, then the eggs, beating just enough to combine. If the mixture appears lumpy, strain it into the crust.
- Place the filled pan in a water bath and bake in the oven for approximately 1 hour 15 minutes. Let it cool in the oven with the door slightly ajar, then move to the counter before chilling in the refrigerator for 8 hours.
Add the Whipped Cream Topping
- Whip the cream, vanilla, salt, and brown sugar until thick. Top the chilled cheesecake with this whipped cream before serving.
Total Time
- Prep Time: 45 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 45 minutes (plus chilling)
- Servings: 10
This Vanilla Bean Brown Butter Cheesecake is more than just a dessert; it’s a journey through textures and flavors, from the crunchy, nutty base to the velvety, rich filling, and finally, the light, sweet topping. It’s a celebration of ingredients, technique, and the joy of baking. Whether for a special occasion or a weekend treat, this cheesecake promises to be a memorable addition to your dessert repertoire. Happy baking!