Description
A rich and creamy vanilla bean brown butter cheesecake with a buttery graham cracker crust, enhanced by the nutty flavor of browned butter and real vanilla bean seeds. This decadent dessert has a smooth texture and a perfectly baked filling with a hint of caramelized butter.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Filling
- 1 cup unsalted butter
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 vanilla bean, split and seeds scraped
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make crust: In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
- Brown the butter: In a saucepan over medium heat, melt the 1 cup unsalted butter. Stir constantly until the butter turns golden brown and emits a nutty aroma, about 5 minutes. Remove from heat and allow it to cool to room temperature.
- Prepare cream cheese base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and brown sugar, mixing until well combined.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the cooled brown butter, scraped vanilla bean seeds, and vanilla extract until fully incorporated.
- Incorporate flour and sour cream: Gently mix in the all-purpose flour until there are no visible traces. Then, fold in the sour cream until the batter is smooth and homogenous.
- Assemble cheesecake: Pour the prepared filling over the chilled crust in the springform pan, smoothing the top evenly.
- Prepare water bath: Place the springform pan inside a larger baking dish or roasting pan. Fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan to create a water bath for gentle, even baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Cool in oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake and water bath from the oven and allow it to come to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, for best texture and flavor.
- Serve: Carefully remove the sides of the springform pan before slicing. Serve chilled and enjoy this decadent vanilla bean brown butter cheesecake.
Notes
- Be sure to brown the butter carefully without burning it to develop a rich, nutty flavor.
- Using a water bath helps prevent cracks by baking the cheesecake gently and evenly.
- For best results, allow the cheesecake to chill overnight to firm up completely.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Scraping vanilla bean seeds provides a more intense vanilla flavor compared to extract alone.
- Line the springform pan bottom with parchment paper to prevent sticking and make removal easier.
