Mango & Sage Dream Cheesecake

Ingredients

Brown Butter & Sage Base

• 1 cup graham cracker crumbs
• 1/2 cup melted browned butter
• 2 tbsp sugar
• 1 tbsp fresh sage, finely chopped
• Pinch of salt

Mango Filling

• 24 oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup mango puree
• 1 tsp vanilla extract
• 1 tsp lemon juice

Vanilla Bean Frappuccino Topping

• 1 cup sour cream
• 1/2 cup sugar
• 1 vanilla bean, seeds scraped
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Base

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted browned butter, sugar, finely chopped sage, and a pinch of salt.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool on a wire rack.

Step 2: Make the Mango Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the sugar 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 mango puree, vanilla extract, and lemon juice until smooth.
5. Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

1. Bake the cheesecake in a water bath at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
3. Remove the cheesecake from the oven and let it cool completely on a wire rack.
4. Refrigerate for at least 4 hours, or overnight, before adding the topping.

Step 4: Prepare the Vanilla Bean Frappuccino Topping

1. In a mixing bowl, combine the sour cream, sugar, vanilla bean seeds, and vanilla extract.
2. Spread the topping evenly over the chilled cheesecake.
3. Refrigerate for an additional hour to set the topping.

Step 5: Serve

1. Carefully remove the cheesecake from the springform pan.
2. Slice and serve chilled.