Extra Special Blueberry Macadamia CheesecakeWin friends and influence people with this extra special Blueberry Macadamia Cheesecake recipe!CRUST: 1 (3 1/2 oz.) jar Macadamia nut, ground 1 c. all-purpose flour 1/4 c. brown sugar, firmly packed 1/2 c. sweet butter, softened Combine all ingredients. Mix well; press onto bottom of a 10-inch Springform pan. Bake in preheated oven at 400 degrees for 10 to 15 minutes. Reduce oven to 350 degrees. FIRST LAYER: 3 (8 oz.) pkgs. cream cheese, softened 1 tsp. vanilla extract 1 c. sugar 4 eggs, room temperature Crumble cheese in large bowl. Add remaining ingredients; beat at high speed with electric mixer until blended and smooth, approximately 5 minutes. (Food Processor may be used.) Pour over crust. Bake at 350 degrees for 40 minutes until set (not completely firm). Remove from oven; cool for 10 minutes. SECOND LAYER: 1 c. sour cream 2 tbsp. sugar 1/2 tsp. vanilla extract Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350 degrees for 5 minutes. Cool; spread blueberry topping over. Refrigerate before serving. TOPPING: 2 c. fresh or frozen blueberries 1 tbsp. cornstarch 2 to 3 tbsp. cold water Mix cornstarch with cold water to form a smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cake. Cool 1 hour; then refrigerate. Serves 12.  Return to Blueberry Cheesecake index from Blueberry Macadamia Cheesecake
|
