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Vanilla Bean Brown Butter Cheesecake – Rich & Decadent

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (150 g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons (85 g) unsalted butter, browned and slightly cooled
  • For the filling: 24 ounces (680 g) full-fat cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1 vanilla bean, split and scraped (or 2 teaspoons vanilla bean paste)
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2/3 cup (160 g) sour cream, at room temperature
  • 1/4 cup (60 ml) heavy cream, at room temperature
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (42 g) unsalted butter, browned and cooled (in addition to crust butter)
  • Optional finishing: Flaky sea salt for serving
  • Lightly sweetened whipped cream or fresh berries

Method
 

  1. Prep the pan: Heat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Lightly grease the inside.
  2. Brown the butter: In a light-colored saucepan, melt 9 tablespoons total butter (6 for crust, 3 for filling) over medium heat. Cook, stirring, until the milk solids turn deep golden and smell nutty. Remove from heat and cool to just warm.
  3. Make the crust: In a bowl, combine graham crumbs, sugar, and salt. Pour in 6 tablespoons of the brown butter and mix until the crumbs look like wet sand. Press firmly into the bottom of the pan, going slightly up the sides. Bake 8–10 minutes, then cool while you make the filling.
  4. Beat the cream cheese: In a stand mixer with paddle (or with a hand mixer), beat cream cheese on medium speed for 2 minutes until smooth and fluffy. Scrape the bowl well.
  5. Add sugar and vanilla: Add sugar, vanilla bean seeds, and vanilla extract. Beat 1–2 minutes until glossy and fully combined. Scrape the bowl.
  6. Blend in eggs: Add eggs one at a time on low speed, mixing just until each disappears. Do not overbeat or you’ll whip in too much air.
  7. Finish the filling: Mix in sour cream, heavy cream, salt, and the remaining 3 tablespoons cooled brown butter on low speed until smooth. Tap the bowl on the counter to release air bubbles.
  8. Set up a water bath: Bring a kettle of water to a boil. Pour the filling over the crust. Place the foil-wrapped pan into a large roasting pan and set it on the oven rack. Carefully pour hot water into the roasting pan to reach halfway up the springform pan.
  9. Bake gently: Bake 60–75 minutes. The edges should be set and the center should wobble like set Jell-O. If it ripples loosely, give it another 5–10 minutes.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit inside 45 minutes. Remove from the water bath, unwrap the foil, and cool to room temp on a rack.
  11. Chill overnight: Cover and refrigerate at least 6 hours, preferably overnight. Run a thin knife around the edge before releasing the springform.
  12. Serve: Slice with a hot knife wiped clean between cuts. Add a pinch of flaky salt, a dollop of whipped cream, or berries if you like.