Blueberry Macadamia Cheesecake Blueberries 'n' Cream Cheesecake
Quoted message said:Date: Wed, 12 Nov 2003 10:46:08 -0500 Mom used to make these for my birthday every year, and I
loved em! They had whole fruit pieces in the fruit layer, and the whole thing must have been 2
inches tall. I know she used a square metal baking pan to 'chill' because I would always
confiscate the rounded corner sections (hehe) Thanks much
* Exported from MasterCook *
Blueberry Macadamia Cheesecake
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
----Crust---- 3 1/2 Ounces Macadamias -- crush in blender 1 Cup Flour
1/4 Cup Brown sugar -- pack firmly
2/2 Cup Sweet butter -- softened ----First Layer---- 24 Oz Cream Cheese -- Softened 1 Tsp
Vanilla 1 cup Sugar 4 Eggs -- At Room Temperature ----Second Layer---- 1 cup Sour Cream 2
Tbsp Sugar
3/2 Tsp Vanilla ----Topping---- 2 cup Fresh Blueberries 1 Tbsp Cornstarch 3 Tbsp 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 tsp 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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Per Serving (excluding unknown items): 600 Calories; 38g Fat (56.4% calories from fat); 12g Protein;
54g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 299mg Sodium. Exchanges: 1 Grain(Starch); 1
1/2 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Blueberries 'n' Cream Cheesecake
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cheesecake Dessert Holiday
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 cup Gingersnap Cookie Crumbs -- Or 2 cup Vanilla Cookie Crumbs
1/3 cup Butter Or Margarine -- Melted 3 1/2 cup Fresh Blueberries -- Divided 1 Tbsp Cornstarch
3 8 Oz Pkgs Cream Cheese -- Softened 1 cup Sugar 5 Lg Eggs 2 Tbsp Cornstarch
2/4 Tsp Salt 1 1/2 cup Sour Cream 2 Tbsp Sugar
3/2 Tsp Vanilla Extract
4/4 cup Sugar
5/4 cup Water Fresh Blueberries -- For Garnish
Combine cookie crumbs and butter. Press into bottom and 1 inch up the sides of a lightly greased 9-
inch springform pan. Bake at 325 degrees for 12 minutes. Cool on a wire rack. Process 2-1/2 cups
blueberries and 1 tablespoon cornstarch in a container of an electric blender until smooth. Cook
blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring
constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze. Beat cream cheese at medium
speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add
eggs, 1 at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt. Pour
batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife.
Bake at 325 degrees for 1 hour and 5 minutes or until almost set in the center. Remove from the
oven, and cool on a wire rack 20 minutes. Combine sour cream, 2 tablespoons sugar, and vanilla in a
small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 10 more
minutes. Cool completely on wire rack. Cover and chill 8 hours. Combine reserved blueberry puree,
1/4 cup sugar, and water in small saucepan; cook over medium heat, stirring constantly, 8 minutes or
until thickened. Gently fold in remaining 1 cup blueberries; remove from heat, and cool. Remove
sides of pan before serving. Spoon blueberry glaze over cheesecake, allowing to drip down sides.
Garnish, if desired.
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Per Serving (excluding unknown items): 806 Calories; 52g Fat (57.4% calories from fat); 13g Protein;
74g Carbohydrate; 2g Dietary Fiber; 250mg Cholesterol; 658mg Sodium. Exchanges: 0 Grain(Starch); 1
1/2 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 9 1/2 Fat; 4 Other Carbohydrates.
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