Vanilla Bean Cheesecake
"This cheesecake is a vanilla lover's dream: a buttery macadamia nut crust, creamy vanilla bean cheesecake, tangy sour cream topping, and a fluffy vanilla bean whipped cream mousse. I love making this as bars because they're so simple. The crust is looser than you might be used to because macadamia nuts don't grind up as fine as, say, graham crumbs, the taste is worth it! Plan in advance for this recipe: this dessert is best after it's chilled for 6 hours or more...."
INGREDIENTS
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1 1/2 cups raw macadamia nuts
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1/4 cup powdered sugar
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1/4 teaspoon salt
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6 tablespoons butter, melted
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2 (8-ounce) packages cream cheese, softened
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1/2 cup sugar
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2 tablespoons cornstarch
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seeds scraped from 1 vanilla bean
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2 eggs, room temperature
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1 1/2 cups sour cream
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seeds scraped from 1/4 vanilla bean
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1/4 cup sugar
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1 tablespoon cold water
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1 teaspoon gelatin
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2 cups heavy whipping cream
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seeds scraped from 3/4 of a vanilla bean
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1/2 cup powdered sugar
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