Floral Sage Cheesecake

Brown Butter & Sage Base

• 8 oz butter
• 1 cup crushed vanilla wafer cookies
• 2 tbsp sage leaves, chopped
• 1/2 cup light brown sugar

Rose Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 2 tbsp rose water
• 1 tsp vanilla extract

Whipped Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350F. Grease a 9-inch springform pan.
2. Melt butter in a medium saucepan over medium heat. Add the chopped sage leaves to the melted butter and let simmer until the butter turns brownish. Remove from the heat and let it cool for a few seconds before stirring in the brown sugar and crushed vanilla wafer cookies.
3. Press the mixture into the bottom of the prepared pan in an even layer using the back of a measuring cup or spoon. Bake the crust for 8-10 minutes or until golden brown. Once done, take it out of the oven and let it cool in room temperature.
4. In a large bowl, using the hand mixer beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together on medium speed until light and fluffy.
5. Beat in 1 egg at a time, making sure to scrape down the sides of the bowl as needed.
6. Add the rose water, heavy cream, and vanilla extract and mix until everything is combined and smooth.
7. Pour the filling over the cooled crust and spread in an even layer. Bake the cheesecake for 45-50 minutes, or until the center is set, and the edges are slightly golden.
8. Once done, remove the cheesecake from the oven and let it cool for about 15 minutes before running a knife around the edges to loosen the cheesecake from the pan.
9. Let the cheesecake cool completely in the pan before refrigerating for at least 2 hours or overnight.
10. Once ready to serve, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Serve the cheesecake slices with a dollop of whipped cream on top.