Vanilla Bean Brown Butter Cheesecake Recipe
Introduction
Vanilla Bean Brown Butter Cheesecake is a decadent twist on a classic dessert, featuring the rich, nutty flavor of browned butter combined with aromatic vanilla bean. This creamy cheesecake offers a delightful balance of sweet and savory that’s sure to impress your guests.
Ingredients
- 16 oz cream cheese
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup brown butter (butter browned and cooled)
- 1 vanilla bean (seeds scraped)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and continue mixing until fully combined.
- Step 2: Add the eggs one at a time, beating gently after each addition. Stir in the browned butter and scraped vanilla bean seeds, mixing until the batter is smooth and homogenous.
- Step 3: Pour the batter into a prepared springform pan. Bake for 45-55 minutes, or until the edges are set but the center still slightly wobbles.
- Step 4: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours before serving to let it fully set.
Tips & Variations
- For a deeper flavor, brown the butter slowly over medium heat until it’s a rich caramel color, but be careful not to burn it.
- Try adding a graham cracker crust or a sprinkle of toasted nuts on top for added texture.
- Vanilla bean paste can be used as a convenient substitute for fresh vanilla bean seeds.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. To maintain its creamy texture, bring it to room temperature for about 15 minutes before serving. Leftover cheesecake can also be frozen for up to one month; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of brown butter?
While regular butter will work, browning the butter adds a nutty, caramelized flavor that elevates the cheesecake. For best results, try to brown the butter as described in the recipe.
How can I tell when the cheesecake is done baking?
The cheesecake is ready when the edges look set and slightly puffed, but the center still has a gentle jiggle when you gently shake the pan. It will firm up fully as it cools.
PrintVanilla Bean Brown Butter Cheesecake Recipe
A rich and creamy Vanilla Bean Brown Butter Cheesecake featuring the nutty depth of browned butter combined with the aromatic sweetness of real vanilla bean. This luscious cheesecake is baked to perfection with a smooth, velvety texture that melts in your mouth, making it an irresistible dessert for any special occasion or casual indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 70 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Batter
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted brown butter (butter melted and browned)
- 1 vanilla bean, split and seeds scraped out
Instructions
- Prepare Brown Butter: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and develops a nutty aroma. Remove from heat and let slightly cool.
- Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue beating until creamy. Add the eggs one at a time, mixing well after each addition. Gently fold in the browned butter and the scraped vanilla bean seeds until fully incorporated.
- Bake the Cheesecake: Pour the batter into a prepared springform pan lined with parchment paper. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool Completely: Remove from the oven and allow the cheesecake to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set thoroughly before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Brown butter carefully to prevent burning, as it adds a rich, nutty flavor.
- Use a springform pan for easy removal of the cheesecake.
- For best texture, avoid overbaking; the center should remain slightly jiggly.
- Resting the cheesecake overnight improves flavor and texture.
Keywords: Vanilla Bean Cheesecake, Brown Butter Cheesecake, Cream Cheese Dessert, Homemade Cheesecake, Baked Cheesecake
