Vanilla Bean Cheesecake

It was my Mom's birthday yesterday, so I decided to make her a birthday cake. Rhubarb is in season so I wanted to make a dessert using it. My new unused spring form pan was calling my name and begging to be used so I decided to make a vanilla bean cheesecake. Then I just took a jar of homemade strawberry rhubarb jam out of the freezer and use it as a compote for the topping. Here is the recipie.

Vanilla Bean Cheesecake

Crust : 2 cups of grahm cracker crumbs 

(one pkg plus 1/4 of another should be about right)  

3 T. sugar   

5 T. melted butter  

Filling : 24oz. cream cheese (3 bricks)

1 1/4 c. sugar

Pinch of salt

2 vanilla beans, scraped

3 whole eggs

1 c. sour cream

                            

Step 1: Preheat oven to 325 degrees. Crush grahm crackers. Combine sugar and melted butter and stir until a course wet sand texture. Grease a spring form pan. Press crust mixture into pan bottom and half way up the sides. Then bake for 10 minutes. Take out and put on cooling rack then start preparing the filling.

Step 2: Put the paddle attatchment on mixer. Soften cream cheese a bit in the microwave and then dump into mixer. Beat until soft and creamy. (Make sure to keep scraping the sides down periodically otherwise it will not all be smooth). Add sugar and salt, then mix well. Stop mixer and add in vanilla bean scrapings. Mix untill beans are combined in batter.

Step 3: Break one egg at a time into a bowl. Stop mixer and add only one egg at a time. Then after adding mix on medium speed for 1 minute. Then add 2nd egg, repeat one minute on medium speed. Then repeat for 3rd egg.  The mixture should be smooth and frappy. Add in sour cream and mix until combined on low speed.

Step 4: Pour into crust and bake for 1 hour and 15 minutes. The cheesecake will climb very high towards the end and will slightly jiggle in the middle when taken out of the oven. (Don't worry it will start to slowly collapse down after a bit). Set on a cooling rack to cool for an hour then move to refridgerator and cool for 4 or 5 hours. Cover with plastic wrap after completely cooled.

Step 5: You can use whatever you would like to a topping. Chocolate syrup, peanut butter, caramel, candy bars, fresh fruit, jam, honey, really anything will work! I covered mine with a jar of homemade strawberry rhubard jam that I took out of the freezer.

*Side Note: Don't throw away the used vanilla bean pods, throw them in a baggie or plastic container and cover them with some sugar. Let them sit in that and it will create vanilla sugar. It is awesome to sprinkle on oatmeal, coffee, or even breakfast ceral. Enjoy!