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Blueberry Cheesecake Macadamia

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Desserts

    -----PATTI - VDRJ67A-----
3 1/2  ounces  Macadamias, crush in blender
1  cup  Flour
1/4  cup  Brown sugar, pack firmly
1/2  cup  Sweet butter, softened
    -----1ST LAYER-----
24  ounces  Cream cheese, softened
1  teaspoon  Vanilla
1  cup  Sugar
4    Eggs, room temp
    -----2ND LAYER-----
1  cup  Sour cream
2  tablespoons  Sugar
1/2  teaspoon  Vanilla
2  cups  Fresh blueberries
1  tablespoon  Cornstarch
3  tablespoons  Water, cold

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp 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~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes. 2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350~ 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.

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