Recipe for cooking blueberry macadamia cheesecake

Desserts to Go with Coffee and Tea :: Other Dessert Recipes

Blueberry Macadamia Cheesecake

Crust
3 1/2 oz. macadamias, crushed in blender
1 c. all-purpose flour
1/4 c. firmly packed brown sugar
1/2 c. sweet butter, softened

1st Layer
24 oz. cream cheese, softened
1 tsp. vanilla extract or flavoring
1 c. sugar
4 eggs, room temperature

2nd Layer
1 c. sour cream
2 Tbsp. sugar
1/2 tsp. vanilla extract or flavoring

Topping
2 c. fresh blueberries
1 Tbsp. cornstarch
3 Tbsp. cold water

Crust: Combine crust ingredients. Mix well; press onto bottom of 10-in. springform pan. Bake in preheated 400 degree F oven for 10-15 mins.. Reduce oven temperature to 350 degrees F.

1st Layer: Crumble cheese in lrg. bowl. Add 1 tsp. vanilla extract or flavoring, 1 c. sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 mins.. Pour over crust. Bake at 350 degrees F for 40 mins. until set (not completely firm). Remove from oven; cool 10 mins..

2nd Layer: Combine sour cream, sugar and 1/2 tsp. vanilla extract or flavoring. Spread over top of cheesecake. Bake at 350 degrees F for 5 mins.. 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.