Baking Dessert

Brown butter and sugar cheesecake

Name: Brown butter cheesecake
Yield: 14
Ingredients: 100g Essentials Unsalted Butter; 65g brown butter (see recipe note); 500g digestive biscuits, crushed; 1kg cream cheese, at room temperature; 300g brown sugar; 5 large eggs; 3 large yolks; 1 tsp vanilla essence; 125ml thickened cream

2 ratings

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by Carina La Delfa

CHEF

Jul 01, 2024

"This cheesecake is so indulgent but so light and fluffy. The brown butter and brown sugar adds more depth of flavour. If you don’t have a food processor, you can crush the biscuits using a mortar and pestle." – Carina La Delfa.

You'll need to start this recipe a day ahead, and you’ll need a 24.5cm springform pan.

100g Woolworths Essentials Unsalted Butter
65g brown butter (see recipe note)
500g digestive biscuits, crushed

Filling

1kg cream cheese, at room temperature
300g brown sugar
5 large eggs
3 large yolks
1 tsp vanilla essence
½ cup (125ml) thickened cream

Method

1.

Melt both butters in a small saucepan over low heat. Whiz biscuits in a food processor until fine crumbs. Add melted butters and whiz until well combined. Spoon into a 24.5cm springform pan.
2.

Use a flat-bottomed glass to press the mixture evenly over the base and up the side of the pan. Chill for 30 minutes. Preheat oven to 160°C/140°C fan-forced.
3.

Meanwhile, place the cream cheese and sugar in a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add eggs, yolks and vanilla and beat until combined. Add cream and beat on medium-low speed until combined.
4.

Pour into chilled base. Tap pan on bench to remove any trapped air bubbles. Bake for 1 hour or until light golden and just set (cheesecake should wobble slightly). Cool in oven with door ajar.
5.

Chill overnight before serving.

Reviews 2

Recipe Notes

How to make brown butter: Cook chopped cold unsalted butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl to cool (the butter will burn if you leave it in the pan). If the recipe requires cold brown butter, place butter in the fridge to chill until set. To store for a longer period, cover with plastic wrap.