Brown Butter Cheesecake Recipe
Luxuriously creamy cheesecake with the deep, nutty richness of brown butter creating complex caramel notes that elevate this dessert beyond the ordinary.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">170g unsalted butter</li><li class="ingredients-single-item">750g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 egg yolks, room temperature</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">120ml caramel sauce</li><li class="ingredients-single-item">50g toasted pecans, chopped</li><li class="ingredients-single-item">Flaky sea salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Light-colored saucepan (to monitor butter browning)</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the brown butter. Place 170g of butter in a light-colored saucepan over medium heat. The light color helps you monitor the browning process. Allow the butter to melt completely, then continue cooking. It will foam, then the milk solids will begin to brown and emit a nutty aroma. Swirl the pan occasionally but don't stir. This should take 5-8 minutes until the butter is amber-colored with toasty brown bits at the bottom. Immediately remove from heat and pour through a fine-mesh sieve into a heat-proof bowl, scraping all the browned bits through. Let cool to room temperature, but don't refrigerate as it needs to remain liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 160°C (325°F). Place a rack in the middle position. Wrap the outside of a 23cm (9-inch) springform pan with two layers of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides to create a waterproof seal. This prevents water from seeping in during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the crust by crushing graham crackers into fine crumbs (using a food processor is easiest). Mix with melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly and evenly into the bottom and slightly up the sides of your prepared springform pan. Use the bottom of a measuring cup to compact the crust – a tight crust prevents crumbling when serving. Bake for 10 minutes until lightly golden, then remove and let cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C (300°F). In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth with no lumps, about 3 minutes. Scrape down the bowl and beaters thoroughly. Lumps at this stage will remain in your finished cheesecake, so be thorough!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar to the cream cheese and beat on medium-low for 2 minutes until incorporated and the mixture is smooth but not airy. Too much air incorporation can cause cracks during baking, so avoid high speeds. Add the cooled brown butter and mix until fully incorporated, scraping down the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add heavy cream, vanilla, flour and salt, mixing on low speed until just combined. Add eggs and egg yolks one at a time, mixing on low speed until each is just incorporated before adding the next. After the last egg, scrape down the bowl and give a final gentle stir by hand to ensure everything is combined without over-mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the cooled crust. Tap the pan gently on the counter several times to release any large air bubbles. Place the foil-wrapped springform pan in a larger roasting pan. Place in the oven, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even heating for a creamy texture and helps prevent cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 65-75 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still has a slight wobble when gently shaken – think of the consistency of set gelatin. The internal temperature should reach about 65-68°C (150-155°F) when measured with a digital thermometer. Don't overbake; the cheesecake will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Turn off the oven and crack the door open about 10cm. Let the cheesecake cool in the oven for 1 hour – this gradual cooling prevents the surface from cracking. After an hour, remove from the water bath, peel off the foil, and let cool completely on a wire rack (about 2 more hours).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cool, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The flavor and texture improve tremendously with proper chilling. When ready to serve, run a thin knife around the edge before releasing the springform. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. If desired, drizzle with caramel sauce, sprinkle with toasted pecans and a light touch of flaky sea salt just before serving to complement the nutty brown butter flavor.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does a cheesecake need a water bath when baking?
A water bath creates gentle, even heat around the cheesecake, preventing the edges from cooking faster than the centre. This helps avoid cracking on the surface, promotes even cooking throughout, and creates that signature creamy, silky texture that makes a perfect cheesecake.
How can I prevent my cheesecake from cracking on top?
Prevent cracks by bringing ingredients to room temperature, avoiding overmixing (which incorporates too much air), using a water bath, not opening the oven during baking, and cooling gradually by turning off the oven and leaving the door cracked open for an hour before removing.
What's the secret to achieving the perfect brown butter flavour?
The secret lies in watching the butter carefully as it cooks. Use a light-coloured pan to monitor colour changes, cook until the milk solids turn amber brown (not black), and look for a nutty aroma. Strain to catch all those flavourful brown bits, and cool completely before adding to your mixture.
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