Brown Butter Japanese Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
You know how brown butter just makes everything taste incredibly rich and luxurious? Well, I've combined that nutty magic with a light, fluffy Japanese cheesecake, and honestly, it's become my go to dessert. The best part is that this whole thing comes together in just an hour from start to table, and you probably have most of these ingredients sitting in your kitchen right now. Plus, the sour cream in here adds a lovely tang while giving you some probiotics for your gut health. It's elegant enough for guests but simple enough that even on a busy weeknight, you can have homemade cheesecake ready to impress.
Ella x
Ingredients
- 200 gbrown butter
- 200 gbutter(for dusting)
- 100 gcastor sugar
- 400 gall-purpose flour(sifted)
- 5 gsalt
- 200 ggranulated sugar(for topping)
- 4 egglarge eggs
- 150 gsour cream
- 200 mlmilk
- 20 gjapanese cheesecake powder
- 10 gbaking powder
- 100 mlvegetable oil
- 20 gsesame seeds(for garnish)
- 10 gmatcha powder(for garnish)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and prepare a 20cm (8-inch) round baking pan. Dust the pan with browned butter and flour.
Tip: Use a non-stick pan to prevent cheesecake from sticking.
- 2
In a medium bowl, whisk together the flour, salt, and Japanese cheesecake powder.
Tip: Use a light hand when whisking to prevent flour from becoming too aerated.
- 3
In a large mixing bowl, cream the browned butter and granulated sugar until light and fluffy. Beat in the large eggs one at a time, followed by the sour cream and milk.
Tip: Use a stand mixer with a paddle attachment for this step.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Tip: Be gentle when folding the batter to maintain its texture.
- 5
Pour the batter into the prepared pan and smooth the top. Drizzle with vegetable oil and sprinkle with sesame seeds and matcha powder for garnish.
Tip: Use a spatula to create a decorative edge around the cheesecake.
- 6
Bake for 40-45 minutes, or until the edges are golden brown and the center is just set. Remove from the oven and let cool in the pan for 10 minutes.
Tip: Let the cheesecake cool completely on a wire rack before serving.
- 7
Dust the cheesecake with browned butter and serve.
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