Brown butter and sugar cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook chopped cold unsalted butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl to cool (the butter will burn if you leave it in the pan). If the recipe requires cold brown butter, place butter in the fridge to chill until set. To store for a longer period, cover with plastic wrap

Step 2

Melt both butters in a small saucepan over low heat. Whiz biscuits in a food processor until fine crumbs. Add melted butters and whiz until well combined. Spoon into a 24.5cm springform pan.

Step 3

2. Use a flat-bottomed glass to press the mixture evenly over the base and up the side of the pan. Chill for 30 minutes. Preheat oven to 160°C/140°C fan-forced.

Step 4

3. Meanwhile, place the cream cheese and sugar in a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add eggs, yolks and vanilla and beat until combined. Add cream and beat on medium-low speed until combined.

Step 5

4. Pour into chilled base. Tap pan on bench to remove any trapped air bubbles. Bake for 1 hour or until light golden and just set (cheesecake should wobble slightly). Cool in oven with door ajar.

Step 6

5. Chill overnight before serving.