Blueberry Cheesecake Macadamia

Name: Blueberry Cheesecake Macadamia
Cook time: P1H
Total time: P2H30M
Yield: 1
Cuisine: Fusion
Ingredients: macadamia nuts; flour; brown sugar; butter, unsalted; cream cheese; vanilla extract; sugar; eggs; sour cream; sugar; vanilla extract; blueberries; cornstarch; water

Submitted by amrcngrl106

YIELD

1 cake

PREP

30 min

COOK

60 min

READY

150 min

Ingredients

Crust

3 ½

OUNCE MACADAMIA NUTS
crush in blender

CUP ALL-PURPOSE FLOUR

CUP BROWN SUGAR
pack firmly *

CUP BUTTER, UNSALTED
softened

1st layer

OUNCE CREAM CHEESE
softened

TEASPOON VANILLA EXTRACT

CUP SUGAR

LARGE EGGS
room temp

2nd layer

CUP SOUR CREAM

TABLESPOON SUGAR

TEASPOON VANILLA EXTRACT

Topping

CUP BLUEBERRIES
fresh

TABLESPOON CORNSTARCH

TABLESPOON 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.