Vanilla Bean Cheesecake

(makes 2 servings)

INGREDIENTS

1/2 cup walnuts

1 tablespoon sugar

1 tablespoon butter (melted)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup + 1 tablespoon sugar

1 vanilla bean (split lengthwise and scraped)

1 egg (room temperature)

1 teaspoon vanilla extract

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DIRECTIONS

1. Pulse the walnuts, sugar and butter in a food processor.

2. Press the mixture into the bottom of two 4 inch spring form pans.

3. Bake the walnut crust in a 350F preheated oven until golden brown on the edges, about 8-12 minutes.

4. Mix the cream cheese, sugar and vanilla bean seeds.

5. Beat in the egg and vanilla extract.

6. Pour the mixture into the spring form pans.

7. Bake in a preheated 325F oven until it is set, about 45-60 minutes.

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Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.
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Raspberry Sauce

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INGREDIENTS

1/2 cup raspberries (mashed)

1 teaspoon sugar

1 teaspoon cornstarch

2 tablespoons water

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DIRECTIONS

1. Mix the raspberries, sugar, cornstarch and water in a small saucepan.

2. Bring to a boil and simmer until the sauce thickens.

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Source: Closet Cooking