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    Blueberry Macadamia Cheesecake


    Source of Recipe


    Aunt Saunny

    Serving Size : 8 Preparation Time :0:00

    ----Crust----
    3 1/2 Ounces Macadamias -- crush in blender
    1 Cup Flour
    1/4 Cup Brown sugar -- pack firmly
    1/2 Cup Sweet butter -- softened

    ----First Layer----
    24 Oz Cream Cheese -- Softened
    1 Tsp Vanilla
    1 cup Sugar
    4 Eggs -- At Room Temperature

    ----Second Layer----
    1 cup Sour Cream
    2 Tbsp Sugar
    1/2 Tsp Vanilla

    ----Topping----
    2 cup Fresh Blueberries
    1 Tbsp Cornstarch
    3 Tbsp Water -- Cold

    CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~.

    1ST LAYER: Crumble chees! e in large bowl. Add 1 tsp 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 350~ 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. Spread over top of cheesecake. Bake at 350~ 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.
 

 

 

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