Brown Butter & Sage Cheesecake with Passion Fruit Filling and Fruit Compote Topping

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Brown Butter & Sage Base

• 10 ounces graham cracker crumbs
• 8 tablespoons unsalted butter
• 10 fresh sage leaves
• 1/4 cup brown sugar

Passion Fruit Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1/2 cup passion fruit puree
• 4 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Fruit Compote Topping

• 2 cups mixed berries (such as raspberries, blueberries, and blackberries)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 350°F.
2. In a small saucepan, melt butter over medium heat. Add sage leaves and cook until butter browns and sage leaves are crispy, about 5 minutes. Remove from heat and let cool for 10 minutes.
3. In a food processor, pulse graham cracker crumbs, browned butter and sage mixture, and brown sugar until combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
4. In a large bowl, using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until light and fluffy, about 3 minutes. Add passion fruit puree and mix until combined. Add eggs one at a time, mixing well after each addition. Add heavy cream and vanilla extract and mix until well combined.
5. Pour cheesecake batter into the prepared crust. Bake for 55-60 minutes, or until cheesecake is set but still slightly jiggly in the center. Let cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
6. For the fruit compote topping, combine mixed berries, sugar, water, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer until mixture has thickened, about 10 minutes. Let cool to room temperature, then spoon over chilled cheesecake before serving.