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Blueberry Macadamia Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
3 1/2 ounces macadamia nuts, crushed in blender
1 cup flour
1/4 cup brown sugar, packed firmly
1/2 cup sweet butter, softened

1st Layer:
24 ounces cream cheese, softened
1 teaspoon vanilla
1 cup sugar
4 eggs, room temperature

2nd Layer:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

Topping:
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water

Recipe



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

1st Layer: Crumble cheese in large bowl. Add 1 teaspoon vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350F for 40 minutes until set; it will not completely firm. Remove from oven; cool 10 minutes.

2nd Layer: Combine sour cream, sugar and 1/2 teaspoon vanilla. Spread over top of cheesecake. Bake at 350F 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. Cool 1 hour then refrigerate.