Description
This Vanilla Bean Brown Butter Cheesecake offers a creamy, rich filling infused with real vanilla bean and a nutty brown butter graham cracker crust. Baked to perfection in a water bath, this dessert boasts a smooth and slightly wobbly center with a luscious texture, perfect for celebrations or indulgent treat. Topped optionally with whipped cream and fresh berries, it’s an elegant and flavorful American classic.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, browned and cooled slightly
For the filling:
- 2 pounds (4 packages) cream cheese, softened
- 1 ¼ cups granulated sugar
- ½ cup sour cream
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- 4 large eggs
- ¼ cup all-purpose flour
For the topping (optional):
- Whipped cream
- Fresh berries
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil to prevent leaking during the water bath baking.
- Make the crust: In a bowl, combine graham cracker crumbs and sugar. Pour in the browned butter and mix until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool slightly.
- Prepare the filling: Using a large bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and blend until fully incorporated. Beat in sour cream and vanilla bean paste or seeds. Add eggs one at a time, mixing well after each addition to ensure a smooth mixture. Finally, sprinkle in the flour and mix just until combined, avoiding overmixing.
- Assemble and bake: Pour the prepared filling over the cooled crust and smooth the top with a spatula. Place the springform pan in a larger baking dish and fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. Bake the cheesecake for 60–70 minutes, or until the center is just set but still slightly wobbly when gently shaken.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, helping to prevent cracks.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 6 hours or preferably overnight to allow it to fully set and develop flavors.
- Serve: Before serving, optionally top with whipped cream and fresh berries for added decoration and flavor.
Notes
- Use real vanilla bean paste or freshly scraped vanilla bean seeds for the richest, most authentic vanilla flavor.
- Ensure cream cheese is fully softened to avoid lumps in the filling and achieve a smooth texture.
- Browning the butter for the crust adds a complex, nutty flavor that complements the creamy cheesecake perfectly.
