Blueberry Macadamia Cheesecake
- 3 1/2 oz. macadamias, crushed in blender
- 1 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1/2 cup sweet butter, softened
- 24 oz. cream cheese, softened
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 cups fresh blueberries
- 1 Tbsp cornstarch
- 3 Tbsp cold water
Crust: Combine crust ingredients. Mix well; press onto bottom of 10-inch springform pan. Bake in preheated 400° F oven for 10-15 minutes. Reduce oven temperature to 350° F.
1st Layer: Crumble cheese in large bowl. Add 1 tsp vanilla extract, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350° F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2nd Layer: Combine sour cream, sugar and 1/2 tsp vanilla extract. Spread over top of cheesecake. Bake at 350° F for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
Topping: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Let cool for 1 hour, then refrigerate.Servings:
Submitted by: Recipe Group Member
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