Ingredients
Scale
- 200g digestive biscuits (or graham crackers as a substitute)
- 100g unsalted butter, melted and browned
- 900g full-fat cream cheese, softened
- 200g caster sugar
- 3 large eggs
- 1 vanilla bean (seeds scraped out) or 2 teaspoons pure vanilla bean paste
- 100ml double cream
- 2 tablespoons plain flour
- A pinch of fine sea salt
If you’re looking to make this a little lighter, swapping the double cream for crème fraîche works well and adds a lovely tang. For the crust, if you can’t find digestive biscuits, graham crackers or any plain, slightly sweet biscuit will do—just avoid anything too spiced or chocolatey to keep the focus on the brown butter and vanilla bean.
Instructions
- Start by preheating your oven to 160°C (320°F). Line a 9-inch springform pan with parchment paper, and lightly grease the sides to ensure easy release.
- Begin the crust by crushing the digestive biscuits finely—my favourite way is to pop them in a plastic bag and give them a good bash with a rolling pin, just like I did as a child when mum needed a hand. Mix these with the melted brown butter until the crumbs feel damp and fragrant.
- Press the crumb mixture firmly into the base of your pan, smoothing it out with the back of a spoon. Pop it in the fridge while you prepare the filling, so it sets nicely.
- Now for the star of the show: brown your butter. In a light-coloured pan, melt the unsalted butter over medium heat, swirling the pan gently as the butter foams and then begins to brown. You’ll see nutty bits appear and smell that irresistible aroma. Remove from heat and allow it to cool slightly—this step always reminds me of the little kitchen lessons mum gave me about patience and timing.
- In a large mixing bowl, beat the softened cream cheese with the caster sugar until smooth and creamy. This usually takes about 3-4 minutes with an electric mixer, but I love doing it by hand sometimes, folding the ingredients like I was painting a memory in my tea-stained notebook.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla bean seeds or paste, the cooled brown butter, double cream, flour, and a pinch of sea salt. Mix gently until the batter is silky and even.
- Pour the filling over the chilled crust, smoothing out the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake for about 55-60 minutes, or until the edges are set but the centre still has a slight wobble. I remember my first cheesecake disasters when I’d rush this part—learning to trust the wobble was a game-changer!
- Turn off the oven, crack the door open, and leave the cheesecake inside to cool gradually for about an hour. This slow cooling helps prevent cracks—a little trick I picked up watching mum’s meticulous ways.
- Once cooled, chill the cheesecake in the fridge for at least 4 hours, preferably overnight. This waiting game is always the hardest part but trust me, it’s worth it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
