Brown Butter & Sage Cheesecake

Brown Butter & Sage Base

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

Vanilla Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/4 cup all-purpose flour

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, browned butter, granulated sugar, and chopped sage, and mix until fully combined.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy.
5. Add the sugar and vanilla extract to the cream cheese, and beat until well combined.
6. Add the eggs, one at a time, mixing well after each addition.
7. Add the flour, and mix until just combined.
8. Pour the cheesecake filling into the prepared crust.
9. Bake the cheesecake for 45-50 minutes or until the edges are golden and the center is just set.
10. Cool the cheesecake to room temperature and refrigerate for at least 2 hours or overnight.
11. When ready to serve, make the whipped cream topping.
12. In a medium bowl, combine heavy whipping cream, powdered sugar, and vanilla extract, and beat with a hand mixer until stiff peaks form.
13. Top the cheesecake with the whipped cream and slice into 8-10 servings.