Bubbles & Berries Cheesecake

Brown Butter & Sage Base

• 7 ounces of graham crackers
• 1/2 cup unsalted butter
• 2 tablespoons of chopped fresh sage
• 1/4 cup granulated sugar

Champagne & Raspberry Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup champagne
• 1/2 cup raspberry preserves

Lemon Curd Topping

• 1 cup lemon juice
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into pieces

Directions

1. Preheat oven to 375°F.
2. In a small saucepan, heat butter on medium heat until it turns golden brown. Remove from heat and stir in chopped sage.
3. In a food processor, pulse graham crackers and sugar until they form crumbs. Add brown butter and pulse until combined.
4. Press crumb mixture onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool.
5. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then sour cream, champagne and raspberry preserves.
6. Pour the filling onto the prepared crust. Bake for 50-55 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly.
7. Cool the cheesecake to room temperature then chill for at least 4 hours or overnight in the refrigerator.
8. In a medium saucepan, whisk together lemon juice, sugar, and eggs. Set the pan over medium heat and whisk continuously until the curd thickens, for about 10-15 minutes. Remove from heat.
9. Stir in butter, one piece at a time, until it melts and is fully incorporated. Pour the lemon curd directly over the top of the cheesecake and smooth it out with an offset spatula. Return cheesecake to the refrigerator for at least 1 hour to set.
10. Serve chilled and enjoy!