Brown Butter & Sage Cheesecake with Rosemary & Fig Filling and Roasted Red Pepper & Feta Topping

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Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and browned
• 1 tablespoon fresh sage, finely chopped

Rosemary & Fig Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons fresh rosemary, finely chopped
• 1 cup fig preserves

Roasted Red Pepper & Feta Topping

• 3/4 cup roasted red pepper, diced
• 4 oz crumbled feta cheese
• 1/4 cup fresh parsley, finely chopped

Directions

1. Preheat the oven to 325°F.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted browned butter, and finely chopped sage.
3. Press the mixture into the bottom of an 9-inch springform pan, using a flat-bottomed glass to help press the crust firmly into place.
4. Bake the crust for 10 minutes, then remove from the oven and cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Beat in the sour cream, vanilla extract, and chopped rosemary until just combined.
8. Pour the cream cheese mixture over the cooled crust.
9. Dollop spoonfuls of the fig preserves on top of the cream cheese mixture, then swirl with a knife to create a marbled effect.
10. Bake the cheesecake for 45-50 minutes, until set but still slightly jiggly in the center.
11. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours, or overnight.
12. Before serving, prepare the topping by combining diced roasted red pepper, crumbled feta cheese, and finely chopped fresh parsley in a small bowl.
13. Remove the cheesecake from the refrigerator and remove the sides of the springform pan.
14. Gently spoon the roasted red pepper and feta topping over the cheesecake, spreading it evenly with a spatula.
15. Serve chilled and enjoy!