Oh my gosh guys...we just can't seem to get enough vanilla beans, cheesecake, raspberries or rhubarb...and this little treat is everything we love tied up in one wonderful package! We had a Cheesecake class this week at Snowflakes & Coffeecakes Cooking School and this was probably the best time we've ever had! Using the freshest quality ingredients and taking advantage of our rhubarb crop that is growing faster than I can use it, made for some cheesecake perfection!
I made two of these and had every intention of sharing one with our new neighbors - but the crowd went wild at our house and both disappeared. Immediately! This is absolutely the BEST cheesecake ever!
I'm always amazed by the reaction when new cooks realize just how easy it is to make cheesecake - and how much fun it is to jazz it up with your favorites! And one of my favorite things to do is to sometimes sneak in ingredients that no one is expecting. There are a few people out there that have never had rhubarb or know how wonderful it can be, so it's a nice surprise when they tell me how much they LOVE THIS!
Raspberry and rhubarb lovers unite!
And this Vanilla Bean Cheesecake is probably the best place to start. Consistently creamy, always perfect! And I just love it that there is never a "crack" in this cheesecake recipe! The vanilla bean paste adds just the best flavor and the tiny flecks of vanilla look just as pretty as they taste! If you don't have any vanilla bean paste on hand, you can always substitute pure vanilla extract. I heartily recommend Rodelle Vanilla Bean Paste, and once you've tried it, you'll be hooked as well!
This is ALMOST too pretty to eat. Almost! If you start right now, you can be "wowing" your family and friends before you know it! Creamy, smooth, filled with vanilla flavor, glazed with beautiful ruby red raspberries and rhubarb - what's not to love?
Let me know if you give this a try, and please share this post and pictures on your Facebook, Pinterest or Instagram page. Thanks everyone!
HERE ARE SOME ITEMS I USED TO MAKE TODAY'S RECIPE: