Blueberry Cheesecake Macadamia
Yield
1 cakePrep
30 minCook
60 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 3 ½ | ounce |
macadamia nuts
crush in blender |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
brown sugar
pack firmly |
*
|
| ½ | cup |
butter, unsalted
softened |
|
| 1st layer | |||
| 24 | ounce |
cream cheese
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
room temp |
|
| 2nd layer | |||
| 1 | cup |
sour cream
|
|
| 2 | tablespoon |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Topping | |||
| 2 | cup |
blueberries
fresh |
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | tablespoon |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 101.2 | ml/g |
macadamia nuts
crush in blender |
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
brown sugar
pack firmly |
*
|
| 118 | ml |
butter, unsalted
softened |
|
| 1st layer | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
room temp |
|
| 2nd layer | |||
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| Topping | |||
| 473 | ml |
blueberries
fresh |
|
| 15 | ml |
cornstarch
|
|
| 45 | 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.
