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Blueberry Cheesecake Macadamia

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Submitted by amrcngrl106

Blueberry cheesecake with macadamia nut crust, creamy cream cheese filling, tangy sour cream layer, and fresh blueberry topping. A Hawaiian-inspired dessert that impresses.

YIELD

1 cake

PREP

30 min

COOK

60 min

READY

150 min

Three distinct layers stacked into one cheesecake. A ground macadamia nut and brown sugar crust replaces the usual graham cracker base, lending a buttery richness and faint tropical note that pairs beautifully with the blueberry topping.

The middle is a classic dense cream cheese filling, beaten until smooth with a full pound and a half of cream cheese, eggs, sugar, and vanilla. It bakes 40 minutes just until set, not fully firm, which leaves the center custard-silky once chilled.

On top goes a quick sour cream glaze spread over the warm cheesecake and flash-baked for five minutes. That thin layer adds tang and a gleaming white background for the blueberry finish.

Fresh blueberries cooked with a cornstarch slurry until glossy and thickened become the crown. A little cornstarch goes a long way here; more turns the topping gummy, less won’t hold on the cheesecake.

Refrigerate at least two hours before serving. A chilled cheesecake slices into clean, tall wedges, while a warm one collapses.

Pro Tips

  • Press the macadamia crust firmly into the pan bottom so it holds together when sliced
  • Crumble (don’t beat) the cream cheese before mixing; cold cream cheese whipped too hard fights you
  • Add eggs one at a time and mix only until blended; overbeating air into the filling causes cracks
  • Spread the sour cream topping gently with an offset spatula; press too hard and the filling mixes in
  • Let the blueberry topping cool completely before spreading or it melts the sour cream layer

Variations

  • Swap blueberries for raspberries, blackberries, or a mix of summer berries
  • Use almonds or pecans in place of macadamias for a different crust profile
  • Add a tablespoon of lemon zest to the filling for brightness against the rich cream cheese

Ingredients

Crust
3 ½ 101.2
OUNCE ML/G MACADAMIA NUTS
crush in blender
1 237
¼ 59
CUP ML BROWN SUGAR
pack firmly *
½ 118
CUP ML UNSALTED BUTTER
softened
1st layer
24 693.6
OUNCE ML/G CREAM CHEESE
softened
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML SUGAR
4 4
LARGE LARGE EGGS
room temp
2nd layer
1 237
CUP ML SOUR CREAM
2 30
TABLESPOON ML SUGAR
½ 2.5
TEASPOON ML VANILLA EXTRACT
Topping
2 473
CUP ML BLUEBERRIES
fresh
1 15
TABLESPOON ML CORNSTARCH
3 45
TABLESPOON ML WATER
cold

Directions

CRUST: Combine crust ingredients.

Mix well; press onto bottom of 10 inch springform pan.

Bake in preheated 400 degree F for 10 to 15 minutes.

Reduce oven temperature to 350℉ (180℃).

1ST LAYER: Crumble cheese in large bowl.

Add 1 teaspoon 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℉ (180℃) F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes. 2ND LAYER: Combine sour cream, sugar and ½ teaspoon vanilla. Spread over top of cheesecake. Bake at 350℉ (180℃) 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. Cool 1 hour then refrigerate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 1489 68% from fat
 % Daily Value *
Total Fat 112g 172%
Saturated Fat 64g 318%
Trans Fat 0g
Cholesterol 489mg 163%
Sodium 782mg 33%
Total Carbohydrate 34g 34%
Dietary Fiber 4g 15%
Sugars g
Protein 53g
Vitamin A 74% Vitamin C 13%
Calcium 26% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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