Vanilla Bean Cheesecake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Cornstarch
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Scraped from 1 vanilla bean, seeds
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1 1/2 cups Macadamia nuts, raw

• Dairy

  • 6 tbsp Butter
  • 2 (8-ounce packages Cream cheese
  • 2 cups Heavy whipping cream
  • 1 1/2 cups Sour cream

• Desserts

  • 1 tsp Gelatin

• Liquids

  • 1 tbsp Water

• Other

  • seeds scraped from 3/4 of a vanilla bean

Found on willowbirdbaking.com

Description

Ingredients

• 1 1/2 cups raw macadamia nuts
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 6 tablespoons butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons cornstarch
• seeds scraped from 1 vanilla bean
• 2 eggs, room temperature
• 1 1/2 cups sour cream
• seeds scraped from 1/4 vanilla bean
• 1/4 cup sugar
• 1 tablespoon cold water
• 1 teaspoon gelatin
• 2 cups heavy whipping cream
• seeds scraped from 3/4 of a vanilla bean
• 1/2 cup powdered sugar

Directions

• Make the macadamia nut crust: Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Pulse the macadamia nuts, powdered sugar, and salt together until the macadamia nuts are finely ground. Add the melted butter and pulse to mix. Press the mixture into the prepared baking pan with the flat bottom of a glass or small dish. Bake for 12-14 minutes or until very lightly browning. Leave the oven preheated.
• Make the cheesecake: While the crust bakes, make the cheesecake. Beat 1 package of cream cheese, half the sugar, and the cornstarch together on low speed for 3 minutes until creamy. Add the other package of the cream cheese and mix to combine. Increase the mixer speed to medium and beat in the rest of the sugar and the vanilla bean seeds. Add in the eggs one at a time, beating until well combined after each. Pour the cheesecake over your prepared crust. Situate the pan down into a larger pan and fill the outer pan with hot water to a depth halfway up the side of the cheesecake pan. Bake for 28-30 minutes or until the cheesecake filling barely jiggles, indicating that it’s set up. Remove to a wire rack for 5 minutes.
• Make the topping: Beat together the sour cream, vanilla bean seeds, and sugar together until combined. Pour over your cheesecake starting at the outer edges and moving to the center. Use an offset spatula to spread it evenly over the cheesecake. Return the cheesecake to the oven for 10 minutes before removing it to the refrigerator to chill for at least 6 hours.
• Make the whipping cream: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream, vanilla bean seeds, and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Spread the mixture evenly over the cheesecake bars. Use the foil sling to remove the bars to a cutting board. Cut into squares and serve.