Description
Silky vanilla bean brown butter cheesecake brings luxurious French pastry techniques to a classic dessert. Rich, creamy layers melt on your palate, inviting sweet indulgence with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 2 packages cream cheese (452g)
- 2 large eggs
- 1 cup heavy whipping cream
- 2 cups graham digestive or golden oreo cookie crumbs (240g)
- 1 cup ground pecans (115g)
Butter and Sugar Components:
- 1 cup butter
- 1 cup brown sugar (210g)
- 12 cup plus 1 tablespoon browned butter (120g)
- 2 tablespoons brown sugar
- 2 tablespoons powdered sugar
Flavoring and Seasoning:
- 1 vanilla bean, scraped
- 1 teaspoon pure vanilla extract
- 12 cup labne or sour cream
- 14 teaspoon fine sea salt
- Pinch salt
Instructions
- Caramelize butter in a saucepan over medium heat, watching carefully until golden-brown sediment forms and aroma becomes nutty. Transfer liquid and brown bits to a separate container, allowing to cool slightly.
- Preheat oven to 350°F. Prepare a 9-inch springform pan with parchment paper. Combine ground pecans, graham cracker crumbs, powdered sugar, and melted brown butter. Press mixture firmly into pan bottom and sides. Bake crust for 10 minutes, then reduce oven temperature to 325°F.
- Blend cream cheese, granulated sugar, salt, reserved brown butter sediment, and vanilla bean seeds until velvety smooth. Incorporate sour cream gradually, then gently fold in eggs until just combined. Strain mixture if any lumps remain to ensure silky texture.
- Position cheesecake pan inside a larger roasting dish filled with hot water. Bake approximately 1 hour and 15 minutes until center is slightly jiggly but set. Turn off oven, leave door slightly open, and allow cake to cool gradually for even texture.
- Remove cheesecake from oven, cool completely at room temperature, then refrigerate for minimum 8 hours to stabilize structure.
- Whip heavy cream with vanilla extract, salt, and powdered sugar until soft peaks form. Delicately spread or pipe whipped cream atop chilled cheesecake just before serving.
Notes
- Brown the butter slowly to develop rich, nutty flavors without burning, watching carefully for golden-brown color and delightful aroma.
- Strain cream cheese mixture if any lumps appear to ensure silky-smooth texture, preventing grainy cheesecake surface.
- Use room temperature ingredients to create perfectly blended, crack-free cheesecake that sets beautifully and holds its shape.
- Water bath technique prevents surface cracking and promotes even baking, resulting in creamy, luxurious cheesecake consistency.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 547
- Sugar: 28 g
- Sodium: 162 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 126 mg