Vanilla Bean Cheesecake
2 vanilla beans, split lengthwise
1/2 cup whipping cream
1 1/2 pounds cream cheese, room temperature
1 cup sugar
Pinch of salt
4 large eggs
Mix cream cheese, sugar and salt in a kitchen aid mixer until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; mix 5 seconds. Scrape down sides of work bowl; mix just until blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
1 cup unsalted, shelled raw pistachios (about 4 1/2 ounces)
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
1 teaspoon kosher salt
1/4 teaspoons vanilla extract
Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).
Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8" rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.
Bake shortbread until golden brown, rotating sheets halfway through, at 350 for 18-20 minutes.
Place the baked cookie into a food processor and process until crumbly. Take the cookie crumbles and press into the pan. Top with cheesecake batter.
2# rhubarb, peeled and chopped into ½ “ pieces
1 # sugar
Mix rhubarb and sugar, let sit for 1 hour, until juices release. Once juices are released cook for 20 minutes, stirring constantly. Allow to cool.
1 # strawberries
½ cup sugar
5 sprigs of mint
Cut off the top of the strawberries, slice into 5 pieces each. Toss with sugar allow to sit. Chop mint. Add to combine