Description
Rich and creamy vanilla bean brown butter cheesecake showcases classic dessert elegance with deep caramel undertones. Californian bakers can craft this luxurious treat, delivering complex flavors for sophisticated palates.
Ingredients
Scale
- 2 (packages) cream cheese, softened
- 2 (large) eggs
- 1 (cup) butter
- 2 (cups) graham digestive or golden oreo cookie crumbs
- 1 (cup) ground pecans
- 1 (cup) brown sugar
- 2 (tbsps) powdered sugar
- ½ (cup) labne or sour cream
- 1 (cup) heavy whipping cream
- 2 (tbsps) brown sugar
- 1 (vanilla bean), scraped
- ¼ (tsp) fine sea salt
- ½ (cup) plus 1 (tbsp) browned butter
- ¼ (cup) browned butter
- 1 (tsp) vanilla extract or vanilla bean scrapings
- 1 (pinch) salt
Instructions
- Butter Preparation: Transform butter in a skillet over medium heat, stirring until achieving a golden brown hue with a rich, nutty fragrance. Transfer to a separate bowl and allow gentle cooling.
- Crust Formation: Pulverize pecans, graham crumbs, powdered sugar, and browned butter in a food processor until achieving a sandy consistency. Press mixture firmly into a greased 9-inch springform pan, extending slightly up the sides. Bake at 350°F for 10 minutes, then reduce temperature to 325°F.
- Cheesecake Mixture: Cream cheese should be beaten until silky smooth. Gradually integrate brown sugar, salt, remaining browned butter, and vanilla bean seeds, ensuring complete incorporation. Fold in labne cheese meticulously, eliminating potential lumps. Incorporate eggs individually, mixing thoroughly without excessive agitation.
- Baking Process: Transfer cheesecake batter into pre-baked crust. Create a water bath by positioning springform pan inside a larger roasting pan filled with hot water, reaching midway up the pan’s exterior. Bake for 65-75 minutes until center remains slightly tremulous but not liquid.
- Cooling Technique: After baking, deactivate oven and leave door ajar, permitting gradual temperature reduction for one hour. Refrigerate cheesecake for a minimum of 8 hours to ensure complete solidification.
- Final Garnish: Whip heavy cream with granulated sugar and vanilla extract until soft peaks emerge. Elegantly spread or pipe whipped cream atop the chilled cheesecake before serving.
Notes
- Prevent Cracks: Let cheesecake cool slowly in the oven with door propped open to prevent surface cracking and ensure smooth, creamy texture.
- Brown Butter Technique: Carefully brown butter until golden with nutty aroma to enhance depth of flavor, watching closely to avoid burning.
- Water Bath Mastery: Use hot water bath during baking to create even, gentle heat distribution and prevent cheesecake from drying or overcooking.
- Chilling is Crucial: Refrigerate cheesecake for minimum 8 hours to allow complete setting and develop rich, dense texture for perfect slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 610
- Sugar: 35 g
- Sodium: 270 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 150 mg