Caramelize onions (cook over low heat in olive oil until dark brown in color) using ladles of 1/2 cup H2O to bring up font (brown spots) that stick to bottom of pot.
Thyme Buerre Blanc
Ready to Serve:
Vanilla Bean Cheesecake w/ a Mixed Berry Compote
cups (14 Full-size crackers)Finely ground graham cracker crumbs
1 Stick unsalted Butter
1 1/2Lb Cream Cheese
1 Cup plus 2 Tb Sugar
1 (16 oz) container Sour Cream
3 Large Eggs
1 Vanilla Bean
9in Springform Pan
Preheat oven to 325 degrees and position oven rack in the center. Lightly
coat the pan with butter.
Place the crumbs and melted butter in a medium bowl and stir with a fork until the crumbs are moistened evenly. With a silicone spatula, scrape into the prepared pan. Press the crumbs into an even layer across the bottom and about halfway up the side of the pan, working outward from the center. Bake the crust for 16-18 minutes, until set and lightly browned. Transfer to a wire rack to let cool.
Place the cream cheese and sugar in the bowl of a food processor and process until smooth adn creamy, about 1 minute, scraping the bowl down twice to ensure the mixture blends evenly and that there are no lumps (you won't be able to smooth them out later). Add the sour cream and process until incorporatedand smooth,a bout 20 seconds, scraping the bowl down about half way through. Add the eggs one at a time, pulsing 3-5 seconds after each addition to blend thoroughly. Using a pairing knife split the vanilla bean in half lengthwise. Scrape out the seeds into the mixture. Save the Vanilla Bean Pod for another use. Process or 8-10 seconds, until the seeds are evenly distributed. Scrape the mixture into the cooled crust.
Set the Cheesecake pan on a baking sheet (in case of leakage ) and bake for 60 to 75 minutes, until the edge is set but the center has a "jello-effect" (it will firm up during cooling and chilling).
Transfer Cheesecake to a cooling rack and immediately run a thin, flexible knife or spatula around the edge of the cake, gently pressing into the side of the pan to avoid gouging the cake. This will release the cake from the side of the pan and prevent cracking. Let cool completely for 1-2 hours then cover with plastic wrap and chill in the fridge for at least 4 hours.
Run a thin knife around the edge again as described above. Pop the side off the springform pan. Use a knife to loosen the bottom of the cake from the pan and then slide it off the pan bottom onto a serving plate.
Farmers Market Berry Compote