Blueberry cheesecake macadamia

 
                       BLUEBERRY CHEESECAKE MACADAMIA
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PATTI - VDRJ67A-----
                         -----CRUST-----
    3 1/2  ounce         Macadamias -- crush in blender
    1      cup           Flour
      1/4  cup           Brown sugar -- pack firmly
      1/2  cup           Sweet butter -- softened
                         -----1ST LAYER-----
   24      ounce         Cream cheese -- softened
    1      teaspoon      Vanilla
    1      cup           Sugar
    4                    Eggs -- room temp
                         -----2ND LAYER-----
    1      cup           Sour cream
    2      tablespoon    Sugar
      1/2  teaspoon      Vanilla
                         -----TOPPING-----
    2      cup           Fresh blueberries
    1      tablespoon    Cornstarch
    3      tablespoon    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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