Brown Butter & Sage Cheesecake with Walnut Filling and Rose Topping

this image was generated using AI technology

Brown Butter & Sage Base:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and browned
• 1/4 cup granulated sugar
• 1 tbsp fresh sage, chopped

Walnut Filling:

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup walnuts, finely chopped

Rose Topping:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1 cup fresh rose petals, washed and dried
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, browned butter, sugar, and sage. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan, and bake for 10 minutes. Let it cool while you prepare the filling.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the sugar, eggs, and vanilla extract, and mix until well combined.
6. Stir in the chopped walnuts.
7. Pour the filling over the cooled base.
8. Bake for about an hour or until the filling is set and the edges are lightly golden.
9. Let the cheesecake cool completely before refrigerating for at least 2 hours.
10. For the rose topping, in a small saucepan, combine the water, sugar, and lemon juice, stirring until the sugar dissolves. Add the rose petals, and bring to a boil.
11. Reduce heat and let it simmer for about 5-7 minutes or until the petals have wilted and the syrup has thickened.
12. Let the syrup cool, and then strain it to remove the petals.
13. Drizzle the rose syrup on top of the cheesecake before serving.