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brown butter hobnob cheesecake
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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.