Brown Butter & Sage Cheesecake with Olive Oil & Lemon filling and Pineapple & Kiwi topping

Brown Butter & Sage base

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh sage

Olive Oil & Lemon filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest

Pineapple & Kiwi topping

• 1 cup diced fresh pineapple
• 1 cup diced kiwi
• 2 tablespoons honey

Directions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a small saucepan, melt butter and cook over medium heat until it turns a deep golden brown, stirring frequently to prevent burning. Add chopped sage and cook for an additional 30 seconds. Remove from heat.
3. In a mixing bowl, combine graham cracker crumbs and brown butter mixture. Press mixture into bottom of prepared pan.
4. In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in olive oil, lemon juice, and lemon zest until combined.
5. Pour cream cheese mixture over crust and smooth top with a spatula. Bake for 35-40 minutes or until center is almost set. Remove from oven and let cool to room temperature before refrigerating.
6. In a separate mixing bowl, combine diced pineapple, diced kiwi, and honey. Stir until well coated. Spoon fruit mixture over chilled cheesecake and serve.