Blueberry Cheesecake Macadamiacheesecakes -----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 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. |
