Luscious Vanilla Sage Cheesecake with Brown Butter Crust and Berries & Cream

Ingredients

For the Sage & Brown Butter Base:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter
• 2 tablespoons fresh sage, finely chopped
• 1/4 cup granulated sugar

For the Vanilla Filling:

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Berries & Cream Topping:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Preparing the Sage & Brown Butter Base:

1. Preheat your oven to 350°F (175°C).
2. Melt the butter in a small saucepan over medium heat. Add the chopped sage and cook until the butter begins to brown and has a nutty aroma.
3. Remove from heat and let cool slightly.
4. In a medium bowl, mix together the graham cracker crumbs, sugar, and browned butter until well combined.
5. Press the mixture into the bottom of a 9-inch springform pan, packing it down firmly. Bake the crust for 10 minutes, then set aside to cool.

Making the Vanilla Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the sugar and vanilla extract, and continue to beat until well combined.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Mix in the sour cream and heavy cream until the batter is smooth and well blended.
5. Pour the filling over the cooled crust and smooth the top with a spatula.

Baking the Cheesecake:

1. Place the springform pan in a larger baking dish. Fill the larger dish with hot water halfway up the sides of the springform pan to create a water bath.
2. Bake the cheesecake at 325°F (160°C) for about 60-70 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
4. Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Preparing the Berries & Cream Topping:

1. In a medium saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries have softened and released their juices, about 5-7 minutes. Let cool to room temperature.
2. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembling the Cheesecake:

1. Spread the cooled berry mixture over the top of the cheesecake.
2. Dollop or pipe the whipped cream around the edge of the cheesecake.
3. Garnish with a few additional fresh berries, if desired.
4. Slice, serve, and enjoy!