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Brown Butter Vanilla Cheesecake

Brown Butter Vanilla Cheesecake
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Brown Butter Vanilla Cheesecake is a rich and creamy dessert that combines the nutty depth of browned butter with the warm aroma of pure vanilla. This elevated cheesecake features a smooth, velvety texture and a buttery graham cracker crust, offering a perfect balance of flavor and indulgence ideal for any occasion.

Ingredients

Scale

Filling

  • 24 oz (675 g) full-fat cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 6 tbsp unsalted butter, browned and cooled
  • 2 tsp pure vanilla extract
  • 1/2 cup (120 ml) sour cream or heavy cream

Crust

  • 1 1/2 cups (150 g) graham cracker crumbs
  • 6 tbsp unsalted butter, melted

Instructions

  1. Prepare the Brown Butter: Gently melt unsalted butter in a saucepan over medium heat, stirring consistently as it foams. Continue cooking until the butter turns golden brown and emits a nutty aroma. Remove from heat and allow to cool slightly before using.
  2. Make the Crust: Combine crushed graham crackers with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a springform pan to form an even layer. Chill the crust in the refrigerator for about 15 minutes to set before adding the filling.
  3. Mix the Filling: Beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, stirring gently between additions to maintain an airy texture. Incorporate the cooled brown butter and vanilla extract, mixing just until combined. Finally, blend in the sour cream or heavy cream.
  4. Bake the Cheesecake: Pour the filling over the prepared crust and smooth the surface. Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes, until the edges are set but the center still jiggles slightly.
  5. Cool and Chill: Allow the cheesecake to cool at room temperature. Refrigerate for at least 4 hours or overnight to develop texture and flavor before serving.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free batter.
  • Do not overmix the batter to prevent cracks during baking.
  • Baking in a water bath helps maintain gentle, even heat and prevents cracking.
  • Watch the butter carefully while browning to avoid burning — aim for a nutty golden color.
  • Refrigerate the cheesecake for at least 4 hours to solidify its texture and meld flavors.

Nutrition

Keywords: Brown Butter, Vanilla, Cheesecake, Dessert, Rich, Creamy, Nutty

Find it online: https://tastebudtrek.com/brown-butter-vanilla-cheesecake/