Description
Silky vanilla bean cheesecake celebrates rich brown butter’s nutty essence, creating a luxurious dessert that whispers French pastry elegance. Creamy layers melt on palates, offering pure indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 2 packages cream cheese, softened
- 2 large eggs
- 1 cup butter
- 2 cups graham digestive or golden Oreo cookie crumbs
- 1 cup ground pecans
Sugar and Cream Components:
- 1 cup brown sugar
- 2 tablespoons powdered sugar
- ½ cup labne or sour cream
- 1 cup heavy whipping cream
- 2 tablespoons brown sugar
Flavor and Seasoning Ingredients:
- 1 vanilla bean, scraped
- ¼ teaspoon fine sea salt
- ½ cup plus 1 tablespoon browned butter
- ¼ cup browned butter
- 1 teaspoon vanilla extract or vanilla bean scrapings
- Pinch of salt
Instructions
- Carefully melt butter in a skillet over medium heat, stirring consistently until it turns golden brown and develops a rich, nutty aroma. Transfer the browned butter to a separate bowl and allow to cool slightly.
- Preheat the oven to 350°F (175°C). Pulse pecans, graham cookie crumbs, powdered sugar, and of the prepared browned butter in a food processor until the mixture resembles coarse sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a greased 9-inch (23-centimeter) springform pan. Bake the crust for 10 minutes, then reduce the oven temperature to 325°F (165°C).
- In a large mixing bowl, beat cream cheese until smooth. Gradually incorporate brown sugar, salt, remaining browned butter, and scraped vanilla bean seeds until fully combined.
- Gently fold in labne cheese, ensuring no lumps remain. Add eggs one at a time, mixing thoroughly after each addition without overmixing.
- Pour the cheesecake batter into the pre-baked crust. Prepare a water bath by placing the springform pan inside a larger roasting pan filled with hot water reaching halfway up the sides of the cheesecake pan.
- Bake for 65-75 minutes, or until the center is slightly jiggly but not liquid. Turn off the oven and prop the door open, allowing the cheesecake to cool gradually for 1 hour.
- Refrigerate the cheesecake for at least 8 hours or overnight to set completely.
- Before serving, whip heavy cream with granulated sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream elegantly over the chilled cheesecake.
Notes
- Browned butter adds a nutty, caramelized depth that transforms this classic cheesecake into a luxurious dessert experience.
- Labne provides a tangy richness that balances the sweet notes and creates an incredibly smooth texture.
- Toasting pecans in the crust intensifies their natural oils, creating a more complex and aromatic base.
- Water bath technique ensures gentle, even baking that prevents cracks and maintains a silky cheesecake consistency.
- Chilling overnight allows flavors to meld and develop, resulting in a more harmonious and sophisticated dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480 kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg