Blueberry Macadamia Cheesecake
Blueberries 'n' Cream Cheesecake

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
1/2 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
1/2 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
1/4 Tsp Salt
1 1/2 cup Sour Cream
2 Tbsp Sugar
1/2 Tsp Vanilla Extract
1/4 cup Sugar
1/4 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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