Vanilla Bean Brown Butter Cheesecake

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

subheading: Brown Butter:

1 cup butter

subheading: 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

subheading: 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

subheading: Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons brown sugar

Pinch salt

1 teaspoon pure vanilla extract can use a vanilla bean scrapings too

Directions at buttermilkbysam.com

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