Brown Butter Baked Cheesecake
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Easy
This brown butter baked cheesecake is something I've been making for friends lately, and honestly, it's become my go to dessert. The nutty richness from the browned butter elevates this beyond a standard cheesecake, while using greek yogurt keeps it lighter and packed with protein. What I love most is how quick it comes together, taking just over an hour from start to table. The almond crust adds wonderful texture without any fuss, and if you've got these pantry staples on hand, you're basically done. It's the kind of elegant dessert that looks like you spent hours in the kitchen, but really didn't.
Ella x
Ingredients
- 200 gground almonds
- 600 ggranulated sugar
- 250 gunsalted butter
- 4 egglarge eggs
- 500 gcream cheese
- 200 mlplain greek yogurt
- 2 mlvanilla extract
- 1 gsalt
- 1 zestfresh lemon zest
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a 23cm springform pan by greasing it with butter and lining it with parchment paper.
Tip: To ensure easy release, make sure the pan is completely dry before adding the batter.
- 2
In a small saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
Tip: Stir occasionally to prevent burning.
- 3
Remove the browned butter from the heat and let it cool slightly.
Tip: It will still be warm when you add it to the cheesecake batter.
- 4
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
Tip: Make sure the mixture is smooth and creamy.
- 5
Add the eggs one at a time, beating well after each addition.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 6
Add the browned butter, vanilla extract, and lemon zest to the cream cheese mixture. Beat until well combined.
Tip: Don't overmix, as this can cause the cheesecake to crack.
- 7
Add the plain Greek yogurt and mix until combined.
Tip: This will help create a smooth and creamy texture.
- 8
Add the ground almonds and salt to the mixture. Beat until just combined.
Tip: Don't overmix, as this can cause the cheesecake to become dense.
- 9
Pour the cheesecake batter into the prepared springform pan and smooth the top.
Tip: Make sure the batter is evenly distributed and there are no air pockets.
- 10
Bake the cheesecake for 45 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to dry out.
- 11
Remove the cheesecake from the oven and let it cool completely in the pan.
Tip: This will help prevent cracking and ensure a smooth texture.
- 12
Once cooled, dust the top of the cheesecake with confectioner's sugar.
Tip: This adds a nice textural element and a touch of sweetness.
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