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Blueberry Macadamia Cheesecake
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- #54860
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
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
24 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup sugar
4 eggs, room temp
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons water
directions
Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400 degrees F for 10-15 minutes. Reduce oven temperature to 350 degrees F.
Crumble cheese 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 degrees F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
Combine sour cream, sugar and 1/2 tsp vanilla. Spread over top of cheesecake. Bake at 350 degrees F for 5 minutes. Cool; spread blueberry topping over top.
Refrigerate before serving.
Blueberry 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.
added by
ellied
nutrition data
529 calories, 39 grams fat, 37 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
For the Blueberry Macademia Cheesecake there is no recipe for the crust
Reading the directions it seems the crust ingredients are those before the cream cheese even though the ingredient list doesn't seperate them out.