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Vanilla Bean Brown Butter Cheesecake: A Delicious Delight! Recipe

Vanilla Bean Brown Butter Cheesecake: A Delicious Delight! Recipe
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★★★★★

5.2 from 26 reviews

This Vanilla Bean Brown Butter Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling infused with real vanilla bean seeds, and a warm, nutty brown butter flavor that adds depth and complexity. Perfect for special occasions or whenever you crave an indulgent dessert that combines classic cheesecake with a gourmet twist.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

Filling

  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and scraped
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup brown butter (see method)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly with cooking spray to prevent sticking.
  2. Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted unsalted butter, 1/4 cup granulated sugar, and salt until combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
  3. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using a stand mixer or hand mixer until it is completely smooth and creamy with no lumps.
  4. Add Sugar and Vanilla: Gradually add 1 cup of granulated sugar to the cream cheese while continuing to mix until fully incorporated. Then, add the vanilla extract along with the scraped seeds from the vanilla bean pod and blend well to distribute the vanilla flavor evenly.
  5. Incorporate Eggs: Add the eggs one at a time to the batter, mixing on low speed after each addition to avoid incorporating too much air, which can cause cracks during baking.
  6. Fold in Creams: Gently fold in the sour cream and heavy cream into the batter until the mixture is smooth and uniform in texture.
  7. Prepare Brown Butter: In a small saucepan over medium heat, melt the unsalted butter and cook it until it turns a golden brown color and gives off a nutty aroma. Remove from heat and allow it to cool slightly.
  8. Add Brown Butter to Batter: Drizzle the slightly cooled brown butter into the cheesecake batter. Fold it in gently to combine the deep, nutty flavor throughout the filling.
  9. Assemble and Bake: Pour the cheesecake batter over the crust in the springform pan, smoothing the top. Place the pan in the oven and bake for 50 to 60 minutes, or until the edges are set and the center remains slightly jiggly to the touch.
  10. Cool in Oven: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.
  11. Final Cooling and Chill: Remove the cheesecake from the oven and allow it to come to room temperature on a wire rack. Afterward, refrigerate it for at least 4 hours or preferably overnight to set completely before serving.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the batter.
  • Brown butter adds a rich and nutty flavor; do not skip this step for the best taste experience.
  • A water bath is not required but can be used if you want an ultra-smooth surface and even baking.
  • The cheesecake may have a slight jiggle in the center after baking; it will firm up as it chills.
  • Use a hot knife for clean slicing by dipping a sharp knife in hot water and wiping it clean between cuts.

Nutrition

Keywords: vanilla bean cheesecake, brown butter cheesecake, creamy cheesecake, graham cracker crust dessert, easy cheesecake recipe

Find it online: https://cheframiflavor.com/vanilla-bean-brown-butter-cheesecake-a-delicious-delight-recipe/