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Ingredients Jump to Instructions ↓

  1. 3 1/2 ounces macadamias -- crush in blender

  2. 1 cup flour

  3. 1/4 cup brown sugar -- pack firmly

  4. 1/2 cup sweet butter -- softened **

  5. 1ST LAYER**

  6. 24 ounces cream cheese -- softened

  7. 1 teaspoon vanilla

  8. 1 cup sugar

  9. 4 eggs -- room temp **

  10. 2ND LAYER**

  11. 1 cup sour cream

  12. 2 tablespoons sugar

  13. 1/2 teaspoon vanilla **TOPPING**

  14. 2 cups fresh blueberries

  15. 1 tablespoon cornstarch

  16. 3 tablespoons water -- cold

Instructions Jump to Ingredients ↑

  1. Preparation : 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~.

  2. T 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.

  3. D 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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