Balsamic & Roasted Red Pepper Cheesecake

Brown Butter & Sage Base

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted and browned
• 1 tablespoon fresh sage, finely chopped

Balsamic & Strawberry Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1/4 cup balsamic vinegar
• 1 cup fresh strawberries, chopped

Roasted Red Pepper & Feta Topping

• 1/2 cup roasted red peppers, drained and chopped
• 4 ounces crumbled feta cheese
• 1 tablespoon fresh basil, chopped

Directions:

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs, melted brown butter, and sage until well combined. Press mixture firmly into the bottom of an 8-inch springform pan. Bake for 10 minutes.
3. In a large bowl, using an electric mixer, beat the cream cheese until light and fluffy. Gradually add the sugar and beat until well combined. Mix in the vanilla extract and balsamic vinegar. Add the eggs, one at a time, beating until just combined. Fold in the chopped strawberries.
4. Pour the cheesecake mixture over the crust and smooth the surface.
5. Bake for 50-60 minutes or until the center of the cheesecake is set. Allow cheesecake to cool before removing from the pan and placing on a serving plate.
6. In a small bowl, mix together the chopped roasted red peppers, feta cheese, and fresh basil. Spread evenly over the top of the cheesecake.
7. Refrigerate for at least 2 hours before serving.