Mango Bliss Cheesecake with Brown Butter & Sage Base and Hot Fudge Topping

Ingredients

Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons granulated sugar

Mango Cheesecake Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese (2 containers)
• 1 cup mango puree
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Hot Fudge Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

Instructions

Brown Butter & Sage Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a small saucepan, melt the butter over medium heat. Continue to cook until the butter turns golden brown and has a nutty aroma, then remove from heat and stir in the finely chopped sage.
3. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour the browned butter and sage mixture over the crumbs and mix until well combined.
4. Press the crumb mixture firmly into the bottom of the springform pan to create an even base.
5. Bake the base in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Mango Cheesecake Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
2. Add the granulated sugar and beat until well combined.
3. Mix in the mango puree, then add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and salt until the mixture is fully incorporated.
5. Pour the mango cheesecake filling over the cooled crust and spread it evenly.
6. Bake the cheesecake at 350°F (175°C) for about 50-60 minutes, or until the center is set and the edges are slightly golden.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
8. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Hot Fudge Topping

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Add the semisweet chocolate chips and butter, and whisk until smooth and fully melted.
3. Remove from heat and stir in the vanilla extract.
4. Let the hot fudge cool slightly before pouring it over the chilled cheesecake. Spread it evenly over the top.

Serving

Once the hot fudge has set, slice the cheesecake and serve. Enjoy the exquisite blend of brown butter sage base, creamy mango filling, and decadent hot fudge topping.