Brown Butter Hobnob Cheesecake

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This brown butter hobnob cheesecake pairs a nutty biscuit base with the creamiest vanilla filling ever! Simple, delicious & impressive.

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brown butter hobnob cheesecake

If you’ve never had a hobnob biscuit before, you’re missing out! These are sweet, oaty biscuits that are sort of a cross between a digestive & a flapjack (UK style!).

Mixing these with brown butter, makes an incredibly nutty cheesecake base. Pair this with perhaps the creamiest cheesecake filling ever & you’re in for a real treat! Smooth & creamy with a crisp biscuit base, it’s everything a good cheesecake should be!

Why This Baked Cheesecake Is The Best!

  • It’s super easy to make! This cheesecake involves minimal prep & comes together in no time at all. The longest part is the cooking, but this happens over almost 2 hours, so you won’t need to keep a constant eye on it!
  • Convenient ingredient measurements. This recipe has been developed to use 2 tubs of Philadelphia cream cheese, a tub of mascarpone, a tub of sour cream & a packet of hobnob biscuits.
  • The flavour is next level. Our cheesecake’s base is made with brown butter & hobnob biscuits, for a super nutty flavour. The filling is made with two types of cheese, sour cream & a good quality vanilla. It’s sweet & ever so slightly tangy!
  • The texture is incredibly creamy & smooth. There’s a couple of tips & tricks included in this recipe to make the creamiest cheesecake ever!
cheesecake portioning

Ingredient Notes

  • Cheese – We’re using two types of cheese (cream cheese & mascarpone) for the best flavour & texture. Make sure to use full fat cheeses, that are at room temperature for the smoothest cheesecake! I’d recommend using Philadelphia cream cheese.
  • Biscuits – Hobnobs make the best cheesecake base (in my opinion anyway)! If you’re in the UK, you can get these from pretty much any supermarket. If you can’t get hobnobs where you live, use digestives or graham crackers instead.
  • Sour Cream – Sour cream gives our cheesecake a subtle tangy flavour. Again, make sure to use the full fat stuff, for the best flavour & texture.
  • Eggs – You’ll need 3 eggs & a yolk for the filling. The extra yolk adds richness!
  • Cornflour – Adding a small amount of cornflour gives our cheesecake’s filling a better structure & texture.
  • Vanilla – You can either use vanilla paste or half a vanilla pod to flavour the filling. A good quality vanilla makes all the difference here.
baked cheesecake ingredients

How To Make Brown Butter Hobnob Cheesecake

The full, printable recipe card for this cheesecake can be found at the bottom of this post!

Hobnob Biscuit Base

This is a next level cheesecake base! Combining hobnob biscuits with brown butter makes a base that’s nutty, crisp & full of flavour. Here’s how to make it.

  1. Brown Butter – First, we need to cook butter in a pan, over a medium heat until browned (take a look at our brown butter guide for more info!). We then transfer it to a bowl & let it cool down slighlty.
  2. Biscuit Crumbs – Next, the hobnob biscuits are blitzed up into fine crumbs, in a food processor.
  3. Mix Together – The biscuit crumbs & brown butter are mixed together with a pinch of salt then tipped into a 9″ springform cake tin (that has been lined with baking parchment).
  4. Press Into Tin – Using a palette knife, we press the biscuit mix into the bottom of the tin, to form a flat, even layer.
  5. Bake – The base is then baked at 180°c/356°f for 8-10 minutes, until lightly toasted & golden brown.

Cheesecake Filling

Next up, we have our cheesecake filling. Made with two types of cheese, a generous amount of good vanilla, rich brown sugar & tangy sour cream. It’s super creamy, smooth, sweet & tangy!

  1. Mix Cheeses – First, we mix cream cheese, mascarpone & vanilla together in a stand mixer, until combined & smooth. This will take a couple of minutes on a medium speed.
  2. Beat In Sugar & Cornflour – Next, we add in sugar, cornflour & salt then continue mixing until combined.
  3. Beat In Eggs – To mix in the eggs, we first lightly beat them together in a bowl then gradually beat into the cheesecake mix. It’s important to not add too much air into the mix at this stage, so we only mix until the eggs are just incorporated.
  4. Add Sour Cream – To finish the filling, we mix in sour cream until just combined. Again, we don’t want to add too much air, so minimal mixing is best!
  5. Water Bath – Next, we pour the filling into our tin then level the top off with a palette knife. The cheesecake tin is then placed inside a roasting tin, then we fill the tin up with enough boiling water to come halfway up the sides of the cheesecake tin.
  6. Baking – To bake, we cook at 180°c/356°f for 10 minutes then drop the temperature down to 120°c/248°f & cook for another 1½ – 2 hours, until the edges of the cheesecake are set but the middle is still quite jiggly.
  7. Leaving To Set – Once baked, we let the cheesecake cool down, whilst still in the water bath (but not in the oven!) then refrigerate overnight. After which, the cheesecake can be sliced into portions!

Baked Cheesecake Tips & Tricks

  • Bake the base first – This keeps the biscuit base nice & crisp, as well as adding another level of flavour.
  • Use room temperature ingredients – Room temperature ingredients mix together a lot easier! This also prevents any lumps forming in the filling, resulting in a smoother, creamier cheesecake.
  • Bake the cheesecake in a water bath – This cooks the cheesecake gently, preventing it from cracking and/or overcooking. Leaving the cheesecake to cool in the water bath (out of the oven) also stops cracks forming as it cools down.
  • Wrap the outside of the cheesecake tin in foil – This stops any water from getting into the tin!
  • Use a good quality vanilla – This makes all the difference to the flavour of our cheesecake! Half a pod or two teaspoons of vanilla paste works perfectly.
  • Portion With A Hot Knife – When portioning your cheesecake, run your knife under hot water & wipe dry between cuts. This is the secret to neat slices of cheesecake. A large, sharp chef knife works best.

Frequently Asked Questions

How do I make brown butter?

Place butter into a saucepan then set over a medium heat. Cook, stirring regularly until the butter has turned brown & smells nutty. This will only take a couple of minutes. For a more in depth guide, check out our “How To Make Brown Butter” guide.

Do I have to use hobnobs for the base?

If you’d prefer to use a different biscuit, feel free! Digestives or Graham crackers would be some good alternatives. I’d recommend adding in the butter gradually though, as these biscuits might not need as much to come together.

How long does baked cheesecake take to cook?

We’re cooking our baked cheesecake at a low temperature so it will take around 2 hours to bake in total. 10 minutes at 180°c/356°f then 1½ – 2 hours at 120°c/248°f.

How do I to tell when baked cheesecake is cooked?

You’ll know when your baked cheesecake is cooked because the edges will be set but the middle is still quite jiggly. We’re leaving the cheesecake to cool in the water bath, so don’t worry too much if you think it’s a bit underdone (it’s better to undercook cheesecake than overcook!). It will set up in the fridge as well.

How long will baked cheesecake last in the fridge?

Once baked, cheesecake will keep for up to 3 days in the fridge. After portioning, store the cheesecake in an airtight container or on a tray covered with clingfilm.

How do I stop my baked cheesecake from cracking?

The main reason we would get cracks in the top of our cheese, is if the eggs in our filling had too much air incorporated into them whilst being mixed. To avoid this, once the eggs have been added to the filling, mix until they have just been combined.
Another way to avoid cracks is to cook the cheesecake in a water bath. This cooks the cheesecake gently, preventing it from getting too hot & overcooking. Leaving the cheesecake in the water bath to cool also stops it cracking after cooking.

What should be served with baked cheesecake?

Whatever you like! Baked cheesecake is super creamy so would pair well with some fresh fruit (strawberries, raspberries & blueberries would work well), chocolate shavings or a simple vanilla whipped cream.

baked cheesecake slice

Baking Cheesecake In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Bake the base in the baking oven for 8-10 minutes, on the second from bottom set of runners.

To cook the cheesecake, bake in the baking oven (on the same runners as we used for the base) for 10 minutes then transfer to the simmering oven (on the second from bottom set of runners) & cook for 1½ – 2 hours.

Equipment Used

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Brown Butter Hobnob Cheesecake

This brown butter hobnob cheesecake pairs a nutty biscuit base with the creamiest vanilla filling ever! Simple, delicious & impressive.
Prep Time25 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 Portions
Author: Ben Racey

Equipment

  • 9" Springform Tin
  • Medium Saucepan
  • Mixing Bowl
  • Stand Mixer
  • Food Processor
  • Large Roasting Tin

Ingredients

Brown Butter Hobnob Base

  • 100 g Unsalted Butter
  • 255 g Hobnobs
  • A Pinch Of Table Salt

Vanilla Cheesecake Filling

  • 560 g Cream Cheese At Room Temperature
  • 250 g Mascarpone At Room Temperature
  • ½ Vanilla Pod – Seeds Scraped Out Or 2 tsp Of Vanilla Paste
  • 275 g Light Brown Sugar
  • 20 g Cornflour
  • ¼ tsp Table Salt
  • 4 Large Eggs
  • 1 Egg Yolk
  • 300 ml Sour Cream

Instructions

  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Lightly grease a 9" springform tin, line the base & sides with baking parchment then cover the outside (base & sides) with a single layer of aluminium foil.

Brown Butter Hobnob Base

  • Place the butter into saucepan then set over a medium heat. Cook, stirring regularly until brown then pour into a bowl & set aside to cool slightly.
  • Next, place the hobnobs into a food processor & blitz into fine crumbs.
  • Place the biscuit crumbs into a mixing bowl then add in the brown butter & a pinch of salt. Mix to combine then tip into your prepared tin.
  • Using a spatula or palette knife, press the biscuit into the tin, to form a thin, even base. Bake in the preheated oven for 8-10 minutes, until lightly toasted & the edges are golden brown.
  • Once the base is cooked, set aside to cool.

Vanilla Cheesecake Filling

  • Place the cream cheese, mascarpone & vanilla into the bowl of a stand mixer then beat with the paddle attachment until smooth & combined. This will take 1-2 minutes, on a medium speed.
    Make sure to scrape down the sides of the mixing bowl regularly with a rubber spatula.
  • Next, add in the sugar, cornflour & salt then continue mixing on a medium speed until well combined, 2-3 minutes.
  • Lightly beat the eggs & yolk together in a separate bowl then with the mixer still running, gradually mix into the cheese.
  • Add in the sour cream & mix until just combined. Take the bowl off the stand mixer, give it a couple of gentle taps on a work surface to pop any pockets of air then pour the filling into the tin, smoothing the top flat with a palette knife.
    Place the cheesecake tin inside a large roasting tin.
  • Boil a kettle then fill the roasting tin up with enough boiling water to come halfway up the sides of the springform tin.
  • Bake the cheesecake for 10 minutes (at 180°c/356°f) then lower the temperature down to 120°c/100°c fan (248°f/212°f) & continue cooking for another 1½ – 2 hours, until the edges are set but the middle is still quite jiggly.
  • Take the cheesecake out of the oven then leave to cool to room temperature, still in the water bath. Take the tin out of the water then refrigerate the cheesecake overnight, to set.

To Portion

  • Undo the springform tin then remove the sides & the baking parchment. Next, slide a large palette knife (or a large cake lifter) under the base then transfer the cheesecake to a chopping board.
    Don't worry if the baking parchment is still under the base, we can remove it after portioning!
  • Cut the cheesecake into 12 even portions, using a large knife that has been run under/dipped in hot water & dried between cuts. This is the secret to getting neat portions!
  • Transfer the cheesecake to plates & serve straight away or transfer to an airtight container or baking tray & store in the fridge for up to 3 days.

Notes

1. Cooking In An Aga – Bake the base in the baking oven for 8-10 minutes, on the second from bottom set of runners.
To cook the cheesecake, bake in the baking oven (on the same runners as we used for the base) for 10 minutes then transfer to the simmering oven (on the second from bottom set of runners) & cook for 1½ – 2 hours.
2. Room Temperature Ingredients – Make sure that all of the ingredients for the cheesecake filling have sat out at room temperature for at least 45 minutes before mixing. This makes them easier to mix & will give you a smoother cheesecake.
3. Biscuits – If you haven’t got any hobnobs, digestives or graham crackers can be used instead. I’d recommend adding in the butter gradually as these might need a different amount to come together.
4. Storage – Once baked, the cheesecake will keep in the fridge for up to 3 days. After being portioned, the cheesecake should be kept in an airtight container or a tray covered in clingfilm.

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