Vanilla Bean Brown Butter Cheesecake

 

Ingredients:

Brown Butter:

1 cup butter

Brown Butter Crust:

2 cups graham cracker crumbs or golden Oreo cookie crumbs (if using Oreos, remove the cream filling) (240g)

1 cup ground pecans (115g)

½ cup plus 1 tablespoon browned butter (120g)

2 tablespoons powdered sugar

Brown Butter Cheesecake Filling:

2 packages cream cheese, softened (452g)

¼ cup browned butter, mostly the bottom brown bits (57g)

½ cup labne or sour cream

1 cup brown sugar (210g)

1 vanilla bean, scraped

¼ teaspoon fine sea salt

2 large eggs

Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons brown sugar

Pinch salt

1 teaspoon pure vanilla extract (or vanilla bean scrapings)

Directions:

Brown the Butter:

Set butter in a saucepan over medium heat. As it melts, increase heat to medium-high until it foams and you see nutty brown bits at the bottom. Pour into a heatproof bowl, scraping all bits.

Make the Crust:

Preheat oven to 350°F (175°C). Grease and line a 9” cake pan with parchment paper.

In a bowl, mix together the ground pecans, cookie crumbs, powdered sugar, and browned butter. Press the mixture into the bottom and sides of the prepared pan.

Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C).

Make the Filling:

In a large bowl, beat the cream cheese, brown sugar, salt, reserved brown butter, and vanilla bean seeds until smooth.

Add the labne or sour cream and mix until combined. Add the eggs one at a time, beating just until combined.

Pour the filling into the prepared crust. If the mixture is lumpy, strain it through a sieve.

Bake the Cheesecake:

Place the cheesecake in a water bath and bake in the preheated oven for about 1 hour and 15 minutes, or until set.

Turn off the oven, prop the door open, and allow the cheesecake to cool inside for 30 minutes.

Transfer the cheesecake to the counter to cool completely, then refrigerate for at least 8 hours.

Prepare the Whipped Cream:

In a bowl, whip the heavy cream, vanilla extract (or vanilla bean seeds), salt, and brown sugar until thick and creamy.

Top the chilled cheesecake with the whipped cream before serving.