Brown Butter Cheesecake
Servings:
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Ingredients
Instructions
Nutrition
| 4 | Eggs | |
| 175 g | Butter | |
| 650 g | Cream cheese | |
| 550 ml | Cream | (double) |
| 4 tbsp | Maple syrup | |
| 200 g | Digestive biscuits | |
| 325 g | Caster sugar | (golden) |
| 1 tsp | Vanilla extract |
- Preheat the oven to 180C. Put 175g of butter in a pan (ideally a light coloured one) and heat over a low to medium heat, until melted. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids have caramelised to a lovely golden brown. Remove from the heat.
- Line a 20cm springform tin. Put the digestives in a food processor and blitz to crumbs. Transfer the crumbs to a bowl. Set aside 50g of the brown butter for the caramel, then add the remaining butter to the biscuit crumbs. Stir well until the crumbs are well coated in the butter. Transfer the biscuit crumb to the base of the tin and press into an even layer with the back of a spoon. Pop in the freezer while you make the filling.
- Put the cream cheese and 125g of the sugar in a bowl and whisk until well combined. Add the eggs and whisk again to combine, then add the maple syrup, double cream and vanilla bean paste (or vanilla extract) and whisk again until smooth. Remove the tin from the freezer and pour the cheesecake mix over the base, levelling the top with a spoon. Bake for 45-50min, or until the cheesecake has set with a slight wobble in the middle. Turn off the oven but leave the cheesecake inside until it has cooled completely. Transfer to the fridge and chill for around 4hrs, or overnight.
- To make the caramel, put 200g of caster sugar in a small frying pan and heat gently until the sugar has melted, swirling the pan ever now and then to encourage the sugar to melt evenly without stirring. Continue to cook the sugar until it’s a rich golden brown, then stir in the reserved brown butter and double cream, taking care as the caramel will bubble up. Stir continuously until you have a smooth caramel. Season with a touch of salt and set aside to cool to room temperature.
- Remove the cheesecake from the tin and transfer to a serving plate. Cover the top with the cooled caramel. Whip the double cream with the vanilla bean paste (or extract) to soft peaks, then mound this on top of the caramel.
Fat:
59.9g
Saturates:
35.7g
Sugars:
44.7g
Protein:
8.9g
Carbs:
56.5g
Fiber:
1.3g
65.4%
Calories
57.1%
Carbs
10.5%
Protein
149.8%
Fat
5.2%
Fiber