Browned Butter Cheesecake
Gluten free Browned Butter Cheesecake has a creamy toffee-like flavor running through the dense filling and the vanilla wafer crust. Pair with a Berry Citrus Sauce to balance out the flavor and richness.
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Ingredients
Crust:
- 6 oz box of gluten free Vanilla Wafer Cookies (I like Kinnikinnick brand)
- 2 tbsp light brown sugar
- 4-5 tbsp browned butter (pre-made and cooled)
Filling:
- 32 oz cream cheese (4- 8oz packages)
- 1 ½ cups light brown sugar
- ¾ cup browned butter (pre-made and cooled)
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp fine sea salt
Berry Citrus Sauce:
- 1 pint blackberries (or raspberries)
- ½ cup sugar
- ½ cup orange and lemon juice (squeezed from 1 orange & 1 lemon)
- ¼ cup champagne vinegar
- 3 sprigs fresh thyme
Instructions
Browned Butter:
- Melt 1 cup of butter over medium heat in a saucepan, stirring very frequently. Allow it to begin to bubble and look foamy.
- The milk solids will begin to turn a toasty brown and bubble to the top and the butter will turn the color of maple syrup. Turn the heat off and allow it to cool down.
Crust:
- Preheat the oven to 350 degrees.
- Line a 9” or 10” springform pan with parchment paper on the bottom & sides.
- Combine the cookies & sugar in a food processor and pulse until small crumbs form. Drizzle in the browned butter 1 tablespoon at a time until it comes together like damp sand. When pressed, it will hold against the side of the container. It will take approximately 4-5 tablespoons of browned butter total.
- Then press the cookie crumb mixture evenly into the bottom and up the sides as far as you'd like of the springform pan. Bake for 10 minutes and let cool while you work on the filling.
Filling:
- Wipe off the blade and inside of the food processor with a clean paper towel to remove the crumbs. Then process the cream cheese and sugar until smooth in the same food processor.
- Add the remaining browned butter, process until combined well and scrape down the sides as needed.
- Add the eggs 1 at a time until completely combined.
- Add the vanilla, and salt, processing again at a high speed until combined and a little airy.
- Wrap the bottom of the springform pan with the cooled crust in a layer of aluminum foil, to prevent water from leaking into the pan & soaking the crust. Place this in a larger and deeper pan to create a water bath.
- Pour the filling into the springform pan on top of the cooled crust. Transfer the water bath set up to the pre-heated oven.
- Fill the outer pan with water until it comes halfway up the aluminum wrapped springform pan. Loosely cover the cheese cake with a piece of aluminum foil so it doesn't burn. Make sure to allow plenty of air flow for steam to vent from the cheesecake as it bakes.
- Bake until slightly puffed in the center and just barely set, approximately 2.5 to 3 hours. Reduce baking time for a larger diameter pan.
- Remove from the oven, let it cool at room temp for an hour if possible, then cover it and let it chill through for several hours or overnight in the refrigerator. Letting it cool at room temp for a bit will prevent excess condensation.
- Carefully run a knife around the outside of the cheesecake before releasing the springform. Remove the parchment paper lining. Then transfer to a serving plate and garnish as you’d like and serve with the Berry Citrus Sauce. Enjoy!
Berry Citrus Sauce:
- Combine all of the ingredients in a saucepan and bring to a low boil. Mash the berries as they soften and allow the sauce to reduce.
- Strain the mixture and discard the herbs and pulp. The sauce will thicken as it cools to room temp. Cover and store at room temp for up to 5 days.
Nutrition
Calories: 781kcalCarbohydrates: 68gProtein: 9gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 196mgSodium: 764mgPotassium: 314mgFiber: 3gSugar: 57gVitamin A: 2005IUVitamin C: 17mgCalcium: 148mgIron: 1mg
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