Step 7:
Add:
Sour cream
Heavy cream
Vanilla bean seeds
Vanilla extract
Brown butter
Mix until completely incorporated.
The batter should be silky and smooth.
Step 8:
Pour the cheesecake filling over the prepared crust.
Smooth the top with a spatula.
Place the springform pan inside a larger roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Step 9:
Bake for 70–85 minutes.
The edges should appear set while the center remains slightly jiggly.
Turn off the oven.
Leave the cheesecake inside with the door slightly open for 1 hour.
This gradual cooling helps prevent cracks.
Step 10:
Remove from oven and cool completely.
Refrigerate for at least 6 hours, preferably overnight.
Step 11:
Prepare vanilla bean whipped cream.
Beat heavy cream until soft peaks form.
Add powdered sugar and vanilla bean seeds.
Continue beating until stiff peaks form.
Step 12:
Decorate the chilled cheesecake with whipped cream, white chocolate curls, caramel drizzle, and extra vanilla bean specks.
Slice and serve.
Notes
Brown butter can burn quickly once it begins browning. Watch carefully and remove from heat as soon as it turns amber and smells nutty. Allow it to cool slightly before adding to the cheesecake batter to prevent cooking the eggs.
