Ingredients Breakdown
Brown Butter
| Category | Ingredient | Amount |
|---|---|---|
| Butter | Unsalted butter | 1 cup |
Brown Butter Crust
| Category | Ingredient | Amount |
|---|---|---|
| Base | Graham, digestive, or Golden Oreo crumbs (cream removed) | 2 cups (240g) |
| Nuts | Ground pecans | 1 cup (115g) |
| Fat | Browned butter (yellow liquid only) | ½ cup + 1 tbsp (120g) |
| Sweetener | Powdered sugar | 2 tbsp |
Cheesecake Filling
| Category | Ingredient | Amount |
|---|---|---|
| Dairy | Cream cheese | 2 packages (452g) |
| Fat | Brown butter (browned bits) | ¼ cup (57g) |
| Dairy | Labne or sour cream | ½ cup |
| Sweetener | Brown sugar | 1 cup (210g) |
| Flavoring | Vanilla bean (scraped) | 1 |
| Seasoning | Fine sea salt | ¼ tsp |
| Eggs | Large eggs | 2 |
Whipped Cream Topping
| Category | Ingredient | Amount |
|---|---|---|
| Dairy | Heavy whipping cream | 1 cup |
| Sweetener | Brown sugar | 2 tbsp |
| Flavoring | Pure vanilla extract (or bean scrapings) | 1 tsp |
| Seasoning | Pinch of salt | — |
Preparation Overview
| Step | Time Needed |
|---|---|
| Brown Butter | 10 minutes |
| Crust Preparation | 10 minutes |
| Baking the Crust | 10 minutes |
| Cheesecake Filling Prep | 15 minutes |
| Baking the Cheesecake | 1 hour 15 minutes |
| Cooling | 1 hour + 8 hours chill time |
| Whipped Cream Topping | 5 minutes |
Step-by-Step Instructions
Step 1: Prepare the Brown Butter
- Melt butter in a saucepan over medium heat.
- Increase heat to medium-high; cook until it sputters, foams, and develops brown bits at the bottom.
- Pour into a heatproof bowl, scraping all browned bits. Cool slightly.
Step 2: Make the Crust
- Preheat oven to 350°F (175°C). Grease and line a tall 8- or 9-inch cake pan with parchment paper.
- Mix cookie crumbs, ground pecans, powdered sugar, and browned butter (yellow liquid only).
- Press mixture evenly into the pan's bottom and halfway up the sides.
- Bake for 10 minutes, then reduce oven temperature to 325°F (160°C).
Step 3: Prepare the Filling
- Beat cream cheese, brown sugar, salt, browned butter bits, and vanilla until smooth.
- Add labne or sour cream; beat again until no lumps remain.
- Mix in eggs until just combined.
- If lumps remain, strain the mixture through a fine mesh sieve.
Step 4: Bake the Cheesecake
- Pour filling into the cooled crust.
- Place pan in a water bath (a larger pan filled halfway with warm water).
- Bake at 325°F (160°C) for 1 hour to 1 hour 15 minutes, until the center is set and matte.
- Turn off the oven, prop open the door, and cool for 30 minutes inside.
Step 5: Chill the Cheesecake
- Cool to room temperature for 30 minutes.
- Refrigerate for at least 8 hours before serving.
Step 6: Prepare the Whipped Cream
- Combine heavy cream, brown sugar, vanilla, and salt in a food processor.
- Whip until thickened but not over-whipped.
Pro Tips for Success
✔ Reserve Brown Butter Bits: Adds depth to the filling.
✔ Prevent Cracks: Use a water bath and avoid overmixing the batter.
✔ Chill Well: The cheesecake sets best when refrigerated overnight.
Perfect Pairings
- Beverage: Enjoy with a latte or dessert wine.
- Toppings: Garnish with toasted pecans or a drizzle of caramel sauce.
Common Mistakes to Avoid
❌ Skipping the Water Bath: Leads to cracks in the cheesecake.
❌ Overbaking: Cheesecake should still jiggle slightly in the center.
❌ Rushing the Chill: Skipping refrigeration results in a soft, unset texture.
Final Thoughts
This Brown Butter Cheesecake is the epitome of indulgence, combining nutty brown butter with a creamy filling and light whipped cream. Whether for a celebration or a simple treat, it’s bound to impress.
What twist will you add—perhaps a caramel drizzle or seasonal fruit topping? 🌟
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