Vanilla Bean Brown Butter Cheesecake (Print)

Creamy dessert with nutty brown butter, real vanilla bean, and a buttery crust. Silky, decadent, and perfectly balanced.

# Ingredients:

→ Crust

01 - 150g graham cracker crumbs
02 - 50g granulated sugar
03 - 0.5 teaspoon fine sea salt
04 - 115g unsalted butter, melted

→ Filling

05 - 680g cream cheese, softened
06 - 250g granulated sugar
07 - 1 tablespoon (8g) all-purpose flour
08 - 1 teaspoon vanilla bean paste
09 - 0.5 teaspoon vanilla extract
10 - 3 large eggs
11 - 120g sour cream
12 - 1 teaspoon fresh lemon juice
13 - 60g unsalted butter, browned and cooled

# Steps:

01 - Preheat oven to 163°C. Grease a 23cm springform pan and line the base with parchment paper.
02 - In a medium bowl, blend graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until evenly moistened.
03 - Press crumb mixture firmly into the bottom of the pan to create an even base. Refrigerate while preparing the filling.
04 - Using an electric mixer, beat softened cream cheese until smooth and creamy, scraping down sides of the bowl as needed.
05 - Add granulated sugar and flour to cream cheese. Beat until incorporated and smooth.
06 - Mix in vanilla bean paste and vanilla extract until fully blended.
07 - Add eggs, one at a time, mixing just until each is blended and scraping bowl between additions. Do not overmix.
08 - Stir in sour cream and lemon juice until the filling is silky and uniform.
09 - In a small saucepan over medium heat, melt butter and cook, swirling occasionally, until golden brown and aromatic. Cool briefly.
10 - Slowly drizzle cooled brown butter into the filling, mixing gently to combine without deflating the batter.
11 - Pour the batter over the chilled crust and smooth the surface with a spatula.
12 - Gently tap the pan on the counter to release any air bubbles.
13 - Place the pan on a baking sheet and bake for 55–60 minutes, or until edges are set and center jiggles slightly.
14 - Turn off the oven and allow the cake to cool inside with the door ajar for 1 hour to prevent cracking.
15 - Remove cheesecake from oven and cool completely at room temperature.
16 - Cover and refrigerate for a minimum of 4 hours or overnight to achieve optimal set and flavor.
17 - Run a knife around the edge to loosen. Remove the springform ring, slice with a sharp knife, and serve chilled.

# Notes:

01 - For a different base, substitute digestive biscuits for the crumb layer.
02 - Ensure cream cheese is fully softened to achieve a silky, lump-free texture.
03 - Closely watch the butter during browning; a nutty aroma signals readiness.
04 - If vanilla bean paste is unavailable, use an additional teaspoon of vanilla extract.
05 - Gradual oven cooling stabilizes the cake and reduces the risk of cracks.

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