BLUEBERRY CHEESECAKE MACADAMIA |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :403
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Ingrediants |
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-----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
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Preparation |
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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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