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Blueberry Cheesecake Macadamia
Author/Submitted by:
Servings: 12
Categories:
Cheesecakes
/
Desserts
Ingredients:
-----PATTI - VDRJ67A-----
-----CRUST----- 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
-----TOPPING----- 2
cups
Fresh blueberries 1
tablespoon
Cornstarch 3
tablespoons
Water,
cold
Directions:
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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