Brown Butter & Sage Cheesecake with Rose Topping

Brown Butter & Sage Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup unsalted butter
• 5 sage leaves, chopped

Melt butter in a saucepan over medium heat. Continue to cook, swirling occasionally, until butter turns golden brown and smells nutty, about 5 minutes. Remove from heat and stir in chopped sage. Let cool for a few minutes, then mix in graham cracker crumbs and brown sugar. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake at 375°F for 10 minutes, then let cool.

Cream Cheese Filling

• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Pour mixture into the cooled crust. Bake at 325°F for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Rose Topping

• 1/2 cup strawberry preserves
• 1/4 cup water
• 2 tbsp rose water
• 1 tbsp cornstarch

In a small pot, whisk together strawberry preserves, water, and rose water. Bring to a simmer over medium heat. In a small bowl, mix cornstarch with a few tablespoons of water to make a slurry. Whisk slurry into the pot and continue to simmer until mixture thickens, about 5 minutes. Let cool to room temperature. Pour over chilled cheesecake, spreading evenly. Chill for another hour or until set. Serve chilled.