Description
Indulge in the ultimate creamy, dreamy Vanilla Bean Brown Butter Cheesecake. This decadent dessert features a rich and velvety cheesecake infused with the warm, nutty flavors of brown butter and the fragrant speckles of vanilla bean.
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
– 1/2 cup heavy cream
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes. Gradually add the sugar and beat until well combined.
3. Add the brown butter, vanilla extract, and vanilla bean seeds, and mix until fully incorporated.
4. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Lastly, stir in the heavy cream until the batter is smooth and creamy.
5. Pour the batter into the prepared springform pan and bake for 55-65 minutes, until the center is almost set.
6. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracking.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.
Notes
For a creamier texture, you can add an extra 1/4 cup of heavy cream to the batter. To enhance the brown butter flavor, use up to 1/2 cup of brown butter. The cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American