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Vanilla Bean Brown Butter Cheesecake

Vanilla Bean Brown Butter Cheesecake
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Indulge in the creamy goodness of Vanilla Bean Brown Butter Cheesecake, a dessert that combines rich flavors and a buttery crust to create a memorable treat. This cheesecake is perfect for any occasion, whether it’s a family gathering or simply a well-deserved reward after a busy week. The nutty aroma of brown butter paired with fragrant vanilla bean elevates this classic dessert to new heights, making every bite an experience to savor. With straightforward preparation steps and simple ingredients, even novice bakers can impress their friends and family with this delectable dish. Prepare it ahead of time for gatherings, and enjoy its luscious texture and delightful taste that will have everyone asking for seconds!

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 1/4 cup unsalted butter, browned

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Grease a 9-inch springform pan or line it with parchment paper.
  3. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter until well mixed. Press into the bottom of the pan and chill.
  4. In another bowl, beat softened cream cheese until smooth. Incorporate sugar and flour until well blended.
  5. Add vanilla bean paste and extract; mix thoroughly.
  6. Beat in eggs one at a time, ensuring not to over-mix.
  7. Gently fold in sour cream, lemon juice, and slightly cooled browned butter until combined.
  8. Pour the filling over the crust and bake for about 55–60 minutes until edges are set but center jiggles slightly.
  9. Turn off the oven; leave cheesecake inside with door ajar for one hour to cool gradually.
  10. After cooling to room temperature, refrigerate for at least four hours or overnight before serving.

Nutrition

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