Blueberry Cheesecake

Blueberry Cheesecake



  • 3 1/2 oz macadamia nuts, crushed in blender
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar, packed firm
  • 1/2 cup sweet butter, softened

First Layer

  • 24 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 4 eggs, room temperature

Second Layer

  • 1 cup sour cream
  • 2 Tbsp sugar
  • 1/2 tsp vanilla extract


  • 2 cup fresh blueberries
  • 1 Tbsp cornstarch
  • 3 Tbsp cold water


  1. Preheat oven to 400°F.
  2. To begin, prepare crust by placing macadamia nuts in blender and crushing. Pour crushed macadamia nuts in a medium-sized mixing bowl and mix in flour, brown sugar, and softened butter. Mix together until well-combined.
  3. Press crust into bottom of 10-inch springform pan. Place in preheated oven and bake for 10 to 15 minutes or until the crust begins to brown.
  4. Reduce oven to 350°F.
  5. Prepare the first cheesecake layer: In a clean blender combine crumbled cream cheese, 1 tsp vanilla extract, 1 c. sugar, and 4 room temperature eggs. Blend until smooth. Pour over macadamia crust.
  6. Prepare the second cheesecake layer: In a clean blender, combine sour cream, sugar, and 1/2 tsp. vanilla extract. Spread second layer over the first layer. Place in oven and bake at 350°F for 5 minutes. Let cool.
  7. Finally, prepare blueberry topping. In a small, shallow bowl, combine 1 tbsp. cornstarch and 3 tbsp. cold water; stir until a thick paste forms. In a small saucepan over medium-low heat, scoop paste into pan using a rubber spatula, add in blueberries and stir. Cook until the blueberry mixture forms into a thick topping. Remove from heat and let cool.
  8. When cool, spread blueberry topping over cooled second layer. Place in refrigerator and let cool at room temperature for 30 minutes, then store in refrigerator until ready to serve. Slice and serve chilled.


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