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Butter Cheesecake Recipe

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★★★★★

4.9 from 148 reviews

A rich and creamy Butter Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling infused with vanilla bean and brown butter for a deep, nutty flavor. Baked to perfection with a silky texture and a slight jiggle in the center, this cheesecake is chilled overnight for a perfectly set dessert.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

Filling

  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and scraped
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup brown butter (unsalted butter melted and browned)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray to prevent sticking.
  2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and salt until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to form the crust layer.
  3. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth using a mixer. Gradually add 1 cup granulated sugar, mixing well to incorporate fully and create a creamy texture.
  4. Add Flavorings: Stir in the vanilla extract and the scraped seeds from the vanilla bean, mixing until combined evenly throughout the batter.
  5. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing and incorporate air gently.
  6. Mix in Creams: Fold in the sour cream and heavy cream gently until the mixture is smooth and uniform.
  7. Add Brown Butter: In a small saucepan over medium heat, melt the unsalted butter and cook it until it turns golden brown and develops a nutty aroma. Let it cool slightly, then drizzle the brown butter into the cheesecake batter, folding gently to combine.
  8. Assemble and Bake: Pour the batter evenly over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
  9. Cool in Oven: Turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for 1 hour, which helps prevent cracking.
  10. Final Cooling and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to fully set before serving.

Notes

  • Make sure the cream cheese is fully softened before mixing to avoid lumps.
  • Browning the butter adds a rich, nutty flavor; be careful not to burn it.
  • Do not overbake; the center should still be slightly jiggly to achieve a creamy texture.
  • Slow cooling in the oven helps prevent cracks on the cheesecake surface.
  • Chilling overnight enhances the flavor and texture.
  • Use a water bath if desired to further reduce cracking, though it is not required.

Keywords: Butter Cheesecake, Cream Cheese Dessert, Graham Cracker Crust, Brown Butter Cheesecake, Vanilla Cheesecake

Find it online: https://deliciousdishspot.com/butter-cheesecake-recipe/