Vanilla Bean Brown Butter Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Brown Butter Cheesecake Filling:
1 cup unsalted butter
24 ounces cream cheese, softened
1 1/4 cups granulated sugar
3 large eggs
2 egg yolks
1 vanilla bean, seeds scraped
2 teaspoons pure vanilla extract
1 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
Optional Vanilla Bean Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
Seeds from 1/2 vanilla bean
Garnish:
White chocolate curls
Vanilla bean specks
Caramel drizzle
Directions:
1. Preheat the oven to 325°F (163°C).
2. Lightly grease a 9-inch springform pan and line the bottom with parchment paper if desired.
3. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
4. Mix until the crumbs are evenly coated and resemble wet sand.
5. Press the crumb mixture firmly into the bottom of the prepared springform pan.
6. Bake the crust for 8 to 10 minutes until lightly golden.
7. Remove the crust from the oven and allow it to cool while preparing the filling.
8. Place 1 cup of unsalted butter in a saucepan over medium heat.
9. Melt the butter, stirring occasionally.
10. Continue cooking until the butter begins to foam and develops golden brown bits on the bottom of the pan.
11. Once the butter has a rich nutty aroma and golden-brown color, remove it from the heat.
12. Allow the brown butter to cool to room temperature.
13. In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
14. Add the granulated sugar and continue mixing until well combined.
15. Add the eggs one at a time, mixing well after each addition.
16. Add the egg yolks and mix until incorporated.
17. Add the vanilla bean seeds and vanilla extract.
18. Mix until evenly distributed throughout the batter.
19. Pour in the cooled brown butter and blend until smooth.
20. Add the sour cream, all-purpose flour, and salt.
21. Mix gently until the cheesecake batter is smooth and lump-free.
22. Pour the cheesecake filling over the cooled crust.
23. Smooth the top with a spatula.
24. Place the springform pan into a larger roasting pan.
25. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
26. Transfer the pans to the oven.
27. Bake for 60 to 75 minutes, or until the edges are set and the center still has a slight jiggle.
28. Turn off the oven and crack the oven door open slightly.
29. Allow the cheesecake to cool in the oven for 1 hour.
30. Remove the cheesecake from the water bath and place it on a wire rack.
31. Let it cool completely at room temperature.
32. Cover and refrigerate for at least 6 hours, preferably overnight.
33. To prepare the optional whipped cream, combine the heavy whipping cream, powdered sugar, and vanilla bean seeds in a chilled bowl.
34. Beat until soft to medium peaks form.
35. Remove the cheesecake from the refrigerator.
36. Carefully release and remove the springform pan.
37. Top with vanilla bean whipped cream if desired.
38. Garnish with white chocolate curls, vanilla bean specks, and caramel drizzle.
39. Slice and serve chilled.
Prep Time: 30 minutes | Cooking Time: 1 hour 25 minutes | Total Time: 7 hours 55 minutes
Kcal: 680 | Servings: 12 servings