Mmm... Vanilla Bean Cheesecake

I whipped up a vanilla bean cheesecake with raspberry coulis for a family barbeque last weekend. It was fantastic and got rave reviews. It has a shortbread crust and feeds 16+ people. The raspberry coulis is so easy and very versatile. I had to snap a pic of course!

Vanilla Bean Cheesecake

1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened

2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
2 vanilla beans, split lengthwise and seeds scraped out

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. pierce all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and vanilla bean seeds and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative! Top with raspberry coulis when served.

Raspberry Coulis

2 pints fresh raspberries
1/3 cup sugar
2 tsp lemon juice

Mix together, blend until smooth. Strain seeds using a fine sieve (you will have to push the juice and fruit through until just the seeds remain). Serve over cheesecake.