Sweet Cheesecake Recipes
Blueberry Macadamia Cheesecake
Ingredients
Crust
- 3 1/2 ounces macadamias, crushed in blender
- 1 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1/2 cup sweet butter, softened
1st Layer
- 24 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 4 eggs (room temperature)
2nd Layer
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Topping
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 3 tablespoons cold water
Instructions
- Heat oven to 400 degrees F.
Crust
- Combine crust ingredients. Mix well; press onto the bottom of a 10 inch springform pan. Bake for 10 to 15 minutes. Reduce oven temperature to 350 degrees F.
1st Layer
- Crumble cheese in large bowl. Add 1 teaspoon 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 degrees F for 40 minutes until set (not completely firm). Remove from oven; cool for 10 minutes.
2nd Layer
- Combine sour cream, sugar and 1/2 teaspoon vanilla extract. Spread over top of cheesecake. Bake at 350 degrees 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.