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Vanilla Bean Brown Butter Cheesecake

Indulge in Vanilla Bean Brown Butter Cheesecake Bliss

This Vanilla Bean Brown Butter Cheesecake is a delightful indulgence that impresses everyone with its smooth, velvety filling and rich flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with gluten-free cookie crumbs or almond flour.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/4 teaspoon Salt Opt for kosher salt for best results.
  • 1/2 cup Unsalted Butter Can use salted butter but adjust additional salt.
For the Filling
  • 32 oz Cream Cheese Ensure at room temperature for easier mixing.
  • 1/4 cup All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 2 tablespoons Vanilla Bean Paste Substitute with pure vanilla extract if necessary.
  • 1 teaspoon Vanilla Extract Use pure extract for the best quality.
  • 3 Large Eggs Ensure at room temperature for smoother incorporation.
  • 1 cup Sour Cream Greek yogurt can be used as an alternative.
  • 2 tablespoons Lemon Juice Can replace with lime juice for a different twist.
  • 1/2 cup Unsalted Butter For browning, ghee can be an alternative for lactose-free versions.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • stand or hand mixer
  • small saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing or lining with parchment paper.
  2. Combine graham cracker crumbs, granulated sugar, and salt in a mixing bowl. Pour in melted unsalted butter and mix until moistened. Press into the pan and chill for 15-20 minutes.
  3. Beat softened cream cheese until smooth. Gradually add sugar and flour, mixing well.
  4. Incorporate vanilla bean paste and extract, then add eggs one at a time, beating well after each.
  5. Fold in sour cream and lemon juice gently.
  6. Melt unsalted butter in a saucepan until golden brown, approximately 5-7 minutes, then stir into the filling.
  7. Pour filling into the crust and smooth the top. Bake for 55-60 minutes until edges are set.
  8. Turn off the oven, keep the door ajar, and let the cheesecake cool in the oven for 1 hour.
  9. Refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 8gFat: 30gSaturated Fat: 18gCholesterol: 95mgSodium: 310mgPotassium: 160mgSugar: 25gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use room temperature ingredients for best results. Chill gradually to prevent cracks. Slice with a hot knife for cleaner cuts.

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