1. Prepare the Crust:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Crush the Biscuits: Place the graham crackers or digestive biscuits in a food processor and pulse until finely crushed. If you don’t have a food processor, place the biscuits in a plastic bag and crush them with a rolling pin.
- Mix the Crust: In a bowl, combine the crushed biscuits with melted butter and granulated sugar if using. Mix until the mixture resembles wet sand.
- Press the Crust: Press the mixture into the base of a 23cm (9-inch) springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to pack it down firmly.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
2. Brown the Butter:
- Melt the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a deep golden brown and develops a nutty aroma. This should take about 5-7 minutes.
- Cool the Butter: Remove the pan from the heat and let the browned butter cool slightly before using.
3. Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the Sugar: Add the granulated sugar and beat until well combined.
- Incorporate the Browned Butter: Slowly add the slightly cooled browned butter to the cream cheese mixture, beating until smooth and well incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean seeds or vanilla extract.
- Add Sour Cream and Heavy Cream: Mix in the sour cream and heavy cream until smooth. If you’re using flour for a firmer texture, sift it into the mixture and fold until just combined.
4. Bake the Cheesecake:
- Prepare the Pan: Line the inside of the springform pan with aluminum foil to prevent leaks, and wrap the outside with another layer of foil.
- Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it out evenly.
- Create a Water Bath: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. This will help the cheesecake cook evenly and prevent cracking.
- Bake: Bake the cheesecake in the preheated oven for 60-70 minutes. The center should be set but still slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill: Remove the cheesecake from the oven and the water bath. Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
5. Prepare the Vanilla Bean Whipped Cream:
- Whip the Cream: In a mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and vanilla bean seeds if using. Beat with an electric mixer until soft peaks form.
6. Assemble and Serve:
- Release the Cheesecake: Carefully remove the cheesecake from the springform pan.
- Top with Whipped Cream: Spread or pipe the vanilla bean whipped cream over the top of the cheesecake.
- Garnish (Optional): Garnish with additional vanilla bean seeds or a drizzle of caramel sauce if desired.
- Slice and Serve: Slice the cheesecake with a sharp knife. For cleaner slices, dip the knife in hot water and wipe it clean between cuts.
Tips for the Best Vanilla Bean Brown Butter Cheesecake:
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature to achieve a smooth and creamy filling.
- Monitor Baking Time: Keep an eye on the baking time to avoid overcooking. The cheesecake should be set but still slightly jiggly in the center.
- Cool Gradually: Allow the cheesecake to cool gradually in the oven to prevent cracks.
This Vanilla Bean Brown Butter Cheesecake is a sophisticated dessert with layers of rich, nutty flavor and creamy texture. Perfect for special occasions or any time you want to indulge in a truly decadent treat. Enjoy every luscious bite of this exquisite cheesecake!