Description
Indulge in the rich, creamy goodness of this Vanilla Bean Brown Butter Cheesecake. A decadent dessert that features a silky smooth vanilla bean-infused filling and a nutty brown butter crust.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup brown butter, cooled
– 2 teaspoons vanilla extract
– 1 vanilla bean, split and seeds scraped
– 3 large eggs
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 325°F. Grease an 8-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes.
3. Gradually add the sugar and continue beating until well incorporated.
4. Add the brown butter, vanilla extract, and vanilla bean seeds, and mix until combined.
5. Add the eggs one at a time, beating well after each addition. Scrape down the sides as needed.
6. Gently fold in the flour and salt until just combined.
7. Pour the batter into the prepared springform pan and smooth the top.
8. Bake for 55-65 minutes, or until the center is almost set. The edges should be slightly puffed and golden.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
10. Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use full-fat cream cheese and allow all ingredients to be at room temperature before starting. Serve the cheesecake chilled and garnished with a dusting of powdered sugar, fresh berries, or a drizzle of caramel sauce.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American