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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake Bliss

Experience the luscious Vanilla Bean Brown Butter Cheesecake, a decadent crowd-pleaser that transforms simple ingredients into a masterpiece.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Provides a buttery and crisp base; swap for gluten-free options.
  • 1/4 cup Granulated Sugar Sweetens the crust.
  • 1/2 teaspoon Salt Enhances overall flavor; skip if using salted butter.
  • 1/2 cup Unsalted Butter Binds the crust and enriches flavor.
For the Filling
  • 16 ounces Cream Cheese Core ingredient for creamy texture; ensure softened.
  • 1/4 cup All-Purpose Flour Stabilizes the filling during baking.
  • 2 tablespoons Vanilla Bean Paste Infuses robust vanilla flavor.
  • 1 teaspoon Vanilla Extract Adds complementary flavor.
  • 3 large Eggs Provides structure; use room temperature.
  • 1/2 cup Sour Cream Adds tanginess and creaminess.
  • 1 tablespoon Lemon Juice Brightens flavors.
  • 1/2 cup Browned Butter Adds nutty undertones.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • spatula
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and prepare a greased 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and salt in a bowl. Melt unsalted butter and mix into the dry ingredients, then press into the bottom of the pan and chill.
  3. Beat softened cream cheese until smooth, then mix in the granulated sugar and flour until there are no lumps.
  4. Add the vanilla bean paste and extract, then the eggs one at a time, mixing well after each addition.
  5. Fold in sour cream and lemon juice until smooth.
  6. Brown the butter in a saucepan over medium heat until golden, then cool slightly before adding to the batter.
  7. Pour the filling into the crust, tap to remove air bubbles, and smooth the top.
  8. Bake for 55-60 minutes until edges are set and center jiggles slightly.
  9. Turn off the oven and leave the cheesecake to cool with the door ajar for 1 hour.
  10. Allow to come to room temperature, then refrigerate for at least 4 hours before serving.
  11. Serve chilled with optional toppings of fresh berries or caramel.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to prevent cracks.

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