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Brown Butter Vanilla Cheesecake

Brown Butter Vanilla Cheesecake
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The Brown Butter Vanilla Cheesecake offers a sophisticated twist on a classic dessert by incorporating the rich, nutty flavor of browned butter combined with pure vanilla. This cheesecake delivers a silky smooth texture and a deep, complex taste that’s perfect for any occasion, from celebrations to cozy nights at home.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons browned unsalted butter (melted)
  • 2 tablespoons granulated sugar

Cheesecake Batter

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons browned unsalted butter, cooled

Instructions

  1. Brown the Butter: In a light-colored saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns golden brown and emits a toasty aroma. Remove immediately from heat to prevent burning. Set aside to cool.
  2. Prepare the Crust: In a bowl, mix the graham cracker crumbs, sugar, and 3 tablespoons of the cooled browned butter. Press this mixture firmly into the bottom of a springform pan to form an even crust.
  3. Mix the Cheesecake Batter: Beat the softened cream cheese until smooth and creamy. Gradually add sugar and mix well. Add eggs one at a time, mixing gently after each addition to avoid overbeating. Stir in sour cream and vanilla extract. Finally, fold in the cooled brown butter until fully incorporated and the batter is velvety.
  4. Bake the Cheesecake: Pour the batter evenly over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) using a water bath setup if possible. Bake until the edges are set but the center slightly jiggles, about 55–65 minutes.
  5. Cool and Chill: Allow the cheesecake to cool gradually at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set fully and develop flavor.

Notes

  • Brown Butter Timing: Watch the butter closely to reach the perfect nutty stage without burning.
  • Room Temperature Ingredients: Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter.
  • Water Bath: Baking with a water bath helps prevent cracks by ensuring gentle, even heat.
  • Avoid Overmixing: Mix just until ingredients are combined to avoid incorporating excess air and cracking.
  • Slow Cooling: Cool cheesecake gradually before refrigerating to reduce surface cracks.

Nutrition

Keywords: brown butter, vanilla cheesecake, creamy cheesecake, nutty flavor, dessert, baked cheesecake

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