Berry Sage Cheesecake

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Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup brown sugar
• 1 tbsp finely chopped fresh sage

Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup strawberry preserves

Berries & Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Directions

1. Preheat oven to 350°F (175°C).
2. In a small saucepan, melt butter over medium heat and add chopped sage. Cook until butter starts to brown and smell nutty, around 3 minutes.
3. In a medium bowl, mix together graham cracker crumbs, brown sugar, and butter until well-combined.
4. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and cool completely.
5. In a large mixing bowl, beat cream cheese and granulated sugar until creamy. Add eggs and vanilla extract, beating until smooth.
6. Stir in strawberry preserves until just combined. Pour the mixture into the cooled crust.
7. Bake for 45-50 minutes, or until the edges of the cheesecake are set, but the center still wobbles slightly.
8. Remove from oven and let cool completely. Chill in the refrigerator for at least 2 hours before serving.
9. In a medium mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Spread the mixture over the chilled cheesecake and top with mixed berries.
11. Slice and serve.