Blueberry Macadamia Cheesecake
1 cheesecake
1-1/4 hours 15 min prep
CRUST
3 1/2 ounces macadamias, crushed in blender
1 cup flour
1/4 cup brown sugar, firmly packed
1/2 cup sweet butter, softened
1ST LAYER
24 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup sugar
4 eggs, room temp
2ND LAYER
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
TOPPING
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water
Directions:
- Preheat oven to 400°.
- For crust, combine crust ingredients and mix well.
- Press on bottom of 10-inch springform pan.
- Bake 10-15 minutes.
- Reduce oven temperature to 350°.
- For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
- Beat on high speed with electric mixer until well blended and smooth,4 minutes.
- Pour mixture over crust.
- Bake at 40 minutes until set (not completely firm).
- Remove from oven and cool 10 minutes.
- For next layer, combine sour cream, sugar and vanilla extract.
- Spread over cake.
- Bake for 5 minutes and let cool.
- To make topping, mix cornstarch with cold water forming smooth paste.
- Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
- Cool 1 hour before serving.