Sweet Cheesecake Recipes

Blueberry Macadamia Cheesecake

No Photo

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

  1. Heat oven to 400 degrees F.

Crust

  1. 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

  1. 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

  1. 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.
  2. 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.


God's Rainbow - Noahic Covenant