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Indulge in Decadence with Vanilla Bean Brown Butter Cheesecake

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Learn how to make delicious Vanilla Bean Brown Butter Cheesecake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, browned and slightly cooled
  • ¼ cup granulated sugar
  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 vanilla bean, split and scraped (or 1 tablespoon pure vanilla extract)
  • 4 large eggs, at room temperature
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • Pinch of salt

Substitution tips: If you don’t have graham crackers, you can use digestive biscuits or even gingersnap cookies for a spicier crust. For a dairy-free version, try using vegan cream cheese and coconut oil instead of butter, though the flavor will shift a bit. And if you can’t find a vanilla bean, pure vanilla extract works beautifully — just make sure it’s a good-quality one, so the flavor shines through.

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during the water bath.
  2. In a medium bowl, combine the graham cracker crumbs, browned butter, and ¼ cup sugar. Stir until the crumbs are evenly coated and look like wet sand.
  3. Press the crumb mixture firmly into the bottom of the springform pan, making an even layer. Use the bottom of a glass or measuring cup to compact it tightly. Set aside.
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 3-4 minutes. This step is important to avoid lumps and get that creamy texture Mama Lu always talked about.
  5. Add 1 cup sugar gradually, continuing to beat until fully incorporated and glossy.
  6. Scrape in the seeds from your vanilla bean pod or add the vanilla extract. Mix well to distribute that fragrant vanilla magic evenly.
  7. Beat in the eggs one at a time, mixing just until combined after each addition. Overbeating can add too much air and cause cracks, something Mama Lu’s recipes always warned against.
  8. Blend in the sour cream, flour, and a pinch of salt until the batter is smooth and silky.
  9. Pour the batter over the crust in the springform pan, smoothing the top with a spatula.
  10. Prepare a water bath by placing the springform pan in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan. This gentle steam keeps the cheesecake moist and crack-free.
  11. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  12. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks and keeps the texture creamy.
  13. Remove the cheesecake from the water bath and chill in the fridge for at least 6 hours, preferably overnight. Patience here pays off, just like waiting for Mama Lu’s pot roast to reach that perfect tender moment.

Find it online: https://claracooking.com/vanilla-bean-brown-butter-cheesecake/