Brown Butter & Sage Cheesecake with Berries & Cream

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Brown Butter & Sage Base

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

New York-style Filling

• 24oz of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1 tablespoon vanilla extract

Berries & Cream Topping

• 1 1/2 cups mixed fresh berries (we suggest strawberries, raspberries, and blackberries), chopped
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
2. In a bowl, combine graham cracker crumbs, sugar, browned butter, and sage. Press mixture into the bottom of the prepared pan and up the sides slightly. Bake for 10 minutes. Set aside to cool.
3. Reduce oven temperature to 325°F. In a large bowl, beat cream cheese and sugar until smooth. Add flour and mix until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. Pour filling over crust and smooth the top. Bake for 1 hour or until center is almost set. Turn off the oven and allow cheesecake to cool for 30 minutes with the oven door slightly open. Remove from oven and cool completely. Refrigerate at least 2 hours before serving.
5. While the cheesecake is cooling, in a medium bowl combine mixed berries, sugar, and lemon juice. Set aside for 30 minutes to allow the juices to release.
6. In a separate bowl, beat heavy cream and powdered sugar until stiff peaks form. Set aside.
7. To serve, spoon berries over the top of the cheesecake and drizzle with the juice. Serve each slice with a dollop of whipped cream.