Brown Butter & Sage Cheesecake with New York-style Filling and Lemon Curd Topping

Brown Butter & Sage Base

• 8 ounces graham crackers, crushed
• 4 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh sage

1. Melt the butter in a small saucepan over medium heat until golden brown and nutty.
2. Add the chopped sage and cook for 1 minute.
3. In a mixing bowl, combine the crushed graham crackers with the brown butter and sage mixture until evenly moistened.
4. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

New York-style Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream

1. Preheat the oven to 325°F.
2. In a mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
3. Add the sugar, flour, and vanilla extract and beat until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the heavy cream until well combined.
6. Pour the filling over the crust in the springform pan.
7. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature.

Lemon Curd Topping

• 1/2 cup freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter

1. In a small saucepan, whisk together the lemon juice, sugar, and eggs until well combined.
2. Add the butter and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.
3. Remove from the heat and let cool to room temperature.
4. Pour the lemon curd over the chilled cheesecake and spread evenly.
5. Chill the cheesecake for at least 1 hour, or until firm.
6. Remove from the springform pan and slice.

Enjoy!