Ingredients
Brown Butter
- 1 cup butter
Brown Butter Crust
- 2 cups graham digestive or golden oreo cookie crumbs, 240g (if oreo, cream should be removed)
- 1 cup pecans ground, 115g
- ½ cup plus 1 tablespoon browned butter 120g
- 2 tablespoons powdered sugar
Brown Butter Cheesecake Filling
- 2 packages cream cheese 452g (at room temperature, soft)
- ¼ cup brown butter 57g (try to get mostly the bottom brown bits, less of the yellow liquid)
- ½ cup labne or sour cream
- 1 cup brown sugar 210g
- 1 vanilla bean scraped
- ¼ teaspoon fine sea salt
- Two large eggs
Whipped Cream Topping
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- 1 cup heavy whipping cream
- 2 tablespoons brown sugar
- Pinch salt
- 1 teaspoon pure vanilla extract can use a vanilla bean scrapings too
Method
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Brown the butter: Have a heatproof bowl ready and a rubber spatula or wooden spoon. Set the butter in a saucepan and turn the heat on to medium. Once the butter is melted turn the heat to medium high and cook as it sputters and spits, then foams, then goes nearly quiet. You’ll see brown bits on the bottom and it will smell nutty. Immediately pour it into the bowl, scraping the pan to get all the little brown bits. Set aside to cool slightly.
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Make the crust: preheat the oven to 350 F. Grease and line a tall 8 or 9” cake pan with parchment paper. It’s okay if the paper crinkles on the sides, use metal clips to hold it in place as pictured.
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