Brown Butter Cheesecake

Rich and Memorable

This recipe does take some time and prep, but it is well worth it. It’s also fun to make with kids as it’s very hands-on; heck save a few graham crackers and make some smores along the way as well.

Crust:

1 lb crushed graham crackers

8 oz butter (ideally higher butter fat/European butter)

1/2 cup toasted walnuts crushed

Filling:

8 oz butter cooked and lightly browned

2 lb cream cheese (left at room temp/softened)

1 1/2 cup brown sugar

2 vanilla beans (cut in half and scraped clean)

3 large eggs

1/2 cup sour cream

1/2 teaspoon sea salt

Preheat oven to 325F

Steps:

For the Crust: Melt the 8 oz of butter until it lightly toasts in a pan, then with a wooden spoon or heat-proof spatula scrape the brown bits and butter into a bowl. Mix the crust ingredients in a bowl until it holds together. Rub some butter along the side of a large (9-inch) cake pan and line it with parchment paper. Press the crust all along the bottom and sides of the cake pan.

Bake the pan with the crust in a 325F oven. Remove and cool at room temp.

For the filling: Whip together all of the ingredients except the eggs. When the mixture is smooth without any lumps, fold in the eggs and whip until combined.

Place the crust pan into a larger cake pan or high-walled baking sheet (you will fill this with water so the cake bakes in a hot water bath). Pour the filling into the pan with the crust and place in a 350F oven. Carefully pour water into the pan in which the cake is baking so it surrounds the cheesecake.

Bake the cheesecake for about 1 hour and 15 minutes. The center should no longer be too jiggly.

Remove from the oven and allow to rest at room temp for about 1 hour then place in the fridge. Serve when completely cool.

Top with whipped cream and berries.