Sage & Brown Butter Cheesecake with Balsamic & Strawberry Filling and Salted Caramel Topping

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Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 2 tablespoons chopped fresh sage leaves
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup balsamic vinegar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 pint fresh strawberries, hulled and sliced
• 1/2 cup store-bought or homemade salted caramel sauce

Instructions

1. Preheat the oven to 350°F. Grease an 8-inch springform pan with cooking spray.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sage. Press firmly into the bottom of the prepared pan.
3. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. Pour the mixture over the crust and smooth the top with a spatula.
5. Bake for 25-30 minutes or until the edges are lightly golden and the center is set. Allow to cool completely.
6. In a small saucepan, whisk the balsamic vinegar, cornstarch, and water together. Cook over medium heat until the mixture thickens, about 2-3 minutes. Remove it from heat and let it cool slightly.
7. Place the sliced strawberries over the cheesecake in a circular pattern.
8. Drizzle the balsamic glaze over the strawberries.
9. Drizzle the salted caramel sauce over the cheesecake.
10. Refrigerate the cheesecake for at least 2 hours, or until chilled and set.
11. Serve chilled.