Vanilla Bean Brown Butter Cheesecake

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If you’re looking for a decadent dessert that combines the richness of brown butter with the aromatic allure of vanilla bean, this Vanilla Bean Brown Butter Cheesecake is your answer. With a nutty, buttery crust and a creamy, luxurious filling, it’s a slice of heaven you’ll want to savor. Here’s how to make it:

Ingredients:

Brown Butter:

  • 1 cup butter

Brown Butter Crust:

  • 2 cups graham digestive or golden Oreo cookie crumbs (240g; if using Oreo, remove the cream filling)
  • 1 cup pecans, ground (115g)
  • ½ cup plus 1 tablespoon browned butter (120g)
  • 2 tablespoons powdered sugar

Brown Butter Cheesecake Filling:

  • 2 packages cream cheese (452g, at room temperature, soft)
  • ¼ cup brown butter (57g, mostly the bottom brown bits, less of the yellow liquid)
  • ½ cup labne or sour cream
  • 1 cup brown sugar (210g)
  • 1 vanilla bean, scraped
  • ¼ teaspoon fine sea salt
  • 2 large eggs

Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons brown sugar
  • Pinch salt
  • 1 teaspoon pure vanilla extract (or vanilla bean scrapings)

Directions:

1. Brown the Butter:

  • In a saucepan, melt the butter over medium heat. Increase heat to medium-high and cook until the butter foams and develops nutty brown bits at the bottom. Pour into a heatproof bowl, scraping all bits.

2. Make the Crust:

  • Preheat your oven to 350°F. Grease and line a 9-inch cake pan with parchment paper. Combine the pecans, cookie crumbs, powdered sugar, and browned butter. Press the mixture into the bottom and sides of the pan. Bake for 10 minutes, then reduce the oven temperature to 325°F.

3. Make the Filling:

  • Beat the cream cheese, brown sugar, fine sea salt, reserved brown butter, and vanilla bean until smooth. Incorporate the labne (or sour cream) and then the eggs, beating until just combined. Pour the mixture into the pre-baked crust. If the batter is lumpy, strain it through a sieve.

4. Bake the Cheesecake:

  • Place the cheesecake in a water bath and bake in the oven for about 1 hour 15 minutes, or until set. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 30 minutes. Cool on the counter, then refrigerate for at least 8 hours.

5. Prepare the Whipped Cream:

  • In a mixing bowl, process the heavy whipping cream, vanilla extract, salt, and brown sugar until thick. Spread the whipped cream over the cheesecake before serving.

Serving and Storage Tips:

Serving Tips:

  1. Serve Chilled: For the best flavor and texture, serve the cheesecake chilled. Allow it to come to the refrigerator for at least 8 hours before slicing.
  2. Garnish Options: Add a touch of elegance with fresh berries, a sprinkle of crushed pecans, or a drizzle of caramel sauce. A few mint leaves can also add a refreshing touch.
  3. Slice Cleanly: Use a sharp knife to slice the cheesecake. For clean cuts, dip the knife in hot water and wipe it dry between slices.
  4. Pair with Beverages: This cheesecake pairs beautifully with a cup of coffee, a glass of dessert wine, or a light, fruity cocktail. It’s also delightful with a dollop of whipped cream or a scoop of vanilla ice cream.
  5. Presentation: For a polished look, remove the cheesecake from the pan by lifting it out using the parchment paper, then place it on a serving plate before adding toppings.

Storage Tips:

  1. Refrigeration: Store any leftover cheesecake in an airtight container in the refrigerator for up to 1 week. This will keep it fresh and prevent it from drying out.
  2. Freezing: To freeze, first chill the cheesecake in the refrigerator until fully set. Then, wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. The cheesecake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
  3. Avoid Moisture: To prevent condensation from forming on the cheesecake, ensure it is fully cooled before covering it with plastic wrap or a lid. You can also place a piece of parchment paper between the cheesecake and the wrap.
  4. Storing Whipped Cream: If you have leftover whipped cream, store it separately in the refrigerator in an airtight container. It can be whipped again briefly before serving, if needed.
  5. Avoid Direct Light: Store the cheesecake away from direct light to maintain its flavor and texture. Refrigeration is crucial for preserving its creamy consistency.

These serving and storage tips will help ensure that your Vanilla Bean Brown Butter Cheesecake remains delicious and ready to impress whenever you’re ready to enjoy it!

Variations:

1. Chocolate Brown Butter Cheesecake:

  • Add Cocoa Powder: Incorporate 1/2 cup of unsweetened cocoa powder into the cheesecake filling for a rich chocolate flavor.
  • Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers or Oreos for the crust to complement the chocolate filling.

2. Salted Caramel Brown Butter Cheesecake:

  • Add Caramel Swirl: Gently swirl 1/2 cup of caramel sauce into the cheesecake batter before baking.
  • Salted Caramel Topping: Drizzle with additional caramel sauce and a sprinkle of sea salt just before serving.

3. Pumpkin Spice Brown Butter Cheesecake:

  • Add Pumpkin: Mix 1 cup of canned pumpkin and 1 teaspoon of pumpkin pie spice into the cheesecake filling.
  • Ginger Snap Crust: Use crushed ginger snap cookies instead of graham crackers for a spiced crust.

4. Berry Brown Butter Cheesecake:

  • Add Berry Puree: Swirl in 1/2 cup of berry puree (such as raspberry or strawberry) into the cheesecake batter before baking.
  • Berry Topping: Top with fresh berries and a light berry glaze for a fruity finish.

5. Espresso Brown Butter Cheesecake:

  • Add Espresso: Mix 2 tablespoons of finely ground espresso beans into the cheesecake filling for a coffee-flavored twist.
  • Coffee Whipped Cream: Substitute vanilla extract with 1 teaspoon of coffee extract in the whipped cream topping.

6. Lemon Brown Butter Cheesecake:

  • Add Lemon Zest: Mix 2 tablespoons of lemon zest and 2 tablespoons of lemon juice into the cheesecake filling.
  • Lemon Glaze: Top with a light lemon glaze made from powdered sugar and lemon juice for a citrusy finish.

7. Toffee Brown Butter Cheesecake:

  • Add Toffee Bits: Fold 1/2 cup of toffee bits into the cheesecake filling for added crunch and flavor.
  • Toffee Sauce: Drizzle with toffee sauce and a sprinkle of chopped nuts before serving.

8. Nutella Brown Butter Cheesecake:

  • Add Nutella: Swirl 1/2 cup of Nutella into the cheesecake batter for a hazelnut-chocolate flavor.
  • Nutella Ganache: Top with a layer of Nutella ganache made by melting Nutella with a little cream.

9. Coconut Brown Butter Cheesecake:

  • Add Shredded Coconut: Mix 1/2 cup of shredded coconut into the cheesecake filling.
  • Coconut Whipped Cream: Incorporate a tablespoon of coconut milk into the whipped cream topping for a tropical twist.

10. Almond Brown Butter Cheesecake:

  • Add Almond Extract: Substitute vanilla extract with 2 teaspoons of almond extract for a nutty flavor.
  • Almond Topping: Top with sliced almonds and a drizzle of almond glaze.

FAQs:

1. Can I use salted butter for the brown butter?

It’s best to use unsalted butter for the brown butter to have better control over the salt content in the recipe. If you only have salted butter, you may need to adjust the amount of added salt in the recipe.

2. Can I substitute the vanilla bean with vanilla extract?

Yes, you can substitute the vanilla bean with 2 teaspoons of pure vanilla extract. However, the vanilla bean adds a richer flavor and more visual appeal with its specks.

3. How can I make this cheesecake gluten-free?

To make the cheesecake gluten-free, use gluten-free graham crackers or a gluten-free cookie option for the crust. Ensure all other ingredients are gluten-free as well.

4. How can I prevent cracks in my cheesecake?

To prevent cracks, bake the cheesecake in a water bath and avoid overmixing the batter. Also, let the cheesecake cool gradually in the oven with the door slightly ajar to prevent sudden temperature changes.

5. Can I use a different type of pan?

You can use a springform pan instead of a regular cake pan. Line the pan with parchment paper and grease the sides to ensure easy removal. The baking time may vary slightly depending on the pan.

6. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools. A toothpick inserted into the center should come out mostly clean.

7. Can I make this cheesecake a day in advance?

Yes, you can make the cheesecake a day or two in advance. It actually benefits from chilling in the refrigerator, which helps the flavors meld and the texture to firm up.

8. How do I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze it for up to 2 months. Thaw it in the refrigerator before serving.

This Vanilla Bean Brown Butter Cheesecake is a sophisticated dessert that blends nutty brown butter with the rich, creamy texture of a classic cheesecake. The addition of vanilla bean and a touch of whipped cream makes it a standout treat for any occasion. Perfect for holidays, parties, or a special indulgence, this cheesecake will surely impress. Enjoy each heavenly slice!