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Brown Butter Cheesecake

andrewgruel.substack.com

Brown Butter Cheesecake

Rich and Memorable

andrew gruel
May 16, 2023
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Brown Butter Cheesecake

andrewgruel.substack.com

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.

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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.

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Brown Butter Cheesecake

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2 Comments
Sal LaBarbera
Writes Sal’s Substack
May 17

I always have to have strawberries at the ready in the event the top of my cake cracks. Lol

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Susan Newmeyer
May 16

My favorite dessert and this one is a winner! Wow, thanks Chef!

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