Vanilla Bean Cheesecake, Rhubarb Jam and Strawberry Rhubarb Salad

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.

Pistachio Crust

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.

Rhubarb Jam

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.

Strawberry Salad

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