Description
This Vanilla Bean Brown Butter Cheesecake offers a rich, nutty twist on the classic dessert with brown butter-infused crust and filling, enhanced by the delicate flavor of vanilla bean. Creamy and smooth, the cheesecake is baked in a water bath to ensure a velvety texture and topped with freshly whipped vanilla cream for an indulgent finish.
Ingredients
Scale
Crust
- 1 cup butter
- 2 cups graham cracker crumbs or digestive or golden Oreo cookie crumbs (240g; if using Oreo, remove the cream)
- 1 cup ground pecans (115g)
- ½ cup plus 1 tablespoon browned butter (120g of yellow liquid from browned butter, reserve brown bits for filling)
- 2 tablespoons powdered sugar
Filling
- 2 packages cream cheese (452g, softened at room temperature)
- ¼ cup browned butter (57g; mostly brown bits from browned butter, less yellow liquid)
- ½ cup labne or sour cream
- 1 cup brown sugar (210g)
- 1 vanilla bean, scraped
- ¼ teaspoon fine sea salt
- 2 large eggs
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons brown sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract or vanilla bean scrapings
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter. Increase to medium-high and cook as it sputters, foams, then quiets, with brown bits forming on the bottom and a nutty aroma. Immediately pour into a heatproof bowl, scraping all brown bits into the bowl. Let cool slightly.
- Prepare the crust: Preheat the oven to 350°F (175°C). Grease and line a tall 8 or 9-inch cake pan with parchment paper, securing with metal clips. In a bowl, combine ground pecans, cookie crumbs, powdered sugar, and ½ cup plus 1 tablespoon of the yellow liquid browned butter. Press mixture evenly into the bottom and halfway up the sides of the pan. Bake for 10 minutes, then reduce oven temperature to 325°F (163°C).
- Make the filling: Beat cream cheese, brown sugar, salt, 3 to 4 tablespoons of reserved browned butter bits, and vanilla bean scrapings until smooth without lumps, scraping bowl as needed. Add labne or sour cream and beat to smooth. Add eggs and beat just until combined. If lumps persist, strain filling through a fine mesh sieve into cooled crust.
- Bake cheesecake in a water bath: Place the filled pan in a larger 13×9-inch cake pan filled halfway with warm water. Bake at 325°F (163°C) for 1 to 1 hour 15 minutes until center is nearly set, no longer jiggly, and the top is matte. Turn off oven, prop door open with wooden spoon, and let cheesecake cool inside for at least 30 minutes. Remove and cool on counter for another 30 minutes, then refrigerate for minimum 8 hours to chill and set completely.
- Prepare whipped cream topping: Using a food processor, whip heavy cream, sugar, salt, and vanilla extract until thick enough to hold soft peaks but not overwhipped. Spread or pipe on top of chilled cheesecake before serving.
- Store: Keep the cheesecake refrigerated, where it will stay fresh for up to one week.
Notes
- Using parchment paper with metal clips helps the crust hold its shape in a tall cheesecake pan.
- Ensure the cream cheese is very soft for a smooth filling without lumps.
- The water bath prevents cracking and helps the cheesecake bake evenly.
- Reserve browned butter bits separately to intensify the nutty flavor in the filling.
- Chilling the cheesecake for at least 8 hours is essential for proper texture.
