Brown Butter Cheesecake Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This brown butter cheesecake tart is my go to when I want something elegant but honestly pretty simple to pull together. The whole thing comes together in under an hour, which makes it perfect for unexpected guests or when you're craving something special without the fuss. Brown butter gives it this rich, nutty depth that feels fancy, while the grapefruit juice and fresh thyme add a bright, sophisticated twist. I love that pistachios bring not just gorgeous color and crunch, but also heart healthy fats and protein. It's impressive enough to serve at dinner but easy enough that you'll actually want to make it again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter
- 2large eggs
- 400 gcream cheese
- 50 mLgrapefruit juice
- 5 gsalt
- 1fresh thyme
- 100 gpistachios
- 1 mLvanilla extract
- 100 mLheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Make sure to adjust the oven racks to ensure even baking.
- 2
In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, stirring occasionally.
Tip: Be patient and stir frequently to prevent burning.
- 3
Add the sugar to the browned butter and stir to combine. Continue cooking for an additional 2-3 minutes, stirring constantly.
Tip: The mixture will bubble and smell caramel-like.
- 4
Remove the saucepan from the heat and stir in the flour until well combined. Add the eggs one at a time, stirring until smooth.
Tip: Make sure to scrape the sides and bottom of the saucepan to avoid lumps.
- 5
Press the crust mixture into the bottom of a 23cm (9-inch) tart pan with a removable bottom.
Tip: Use a spatula to evenly distribute the crust mixture and make sure it's flat.
- 6
Bake the crust for 15-20 minutes, or until lightly golden.
Tip: Keep an eye on the crust while it bakes, as it can burn quickly.
- 7
In a large mixing bowl, beat the cream cheese until smooth. Add the grapefruit juice, vanilla extract, and salt, and beat until well combined.
Tip: Make sure to scrape the sides of the bowl to avoid lumps.
- 8
Stir in the pistachios and thyme.
- 9
Pour the cheesecake batter into the baked crust and smooth the top.
Tip: Make sure to spread the batter evenly to avoid any bare spots.
- 10
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to crack.
- 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, refrigerate the cheesecake for at least 4 hours or overnight.
Tip: This will allow the flavors to meld together and the cheesecake to set properly.
- 13
Slice and serve.
Tip: Garnish with additional pistachios or thyme, if desired.
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