Blueberry Cheesecake Macadamia Recipes

MACADAMIA BERRY DESSERT

Steps:

• Combine the wafer crumbs, nuts and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until golden brown. Cool completely., In a large bowl, beat the milk, orange juice and lemon juice on low speed until well blended. Stir in raspberries. Fold in whipped topping. Pour over crust. Cover and freeze for 3 hours or until firm. May be frozen for up to 3 months., Remove from the freezer 15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with raspberries and whipped topping if desired.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 400°.
• For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan.
• Bake 10-15 minutes.
• Reduce oven temperature to 350°.
• For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
• Beat on high speed with electric mixer until well blended and smooth,4 minutes.
• Pour mixture over crust.
• Bake at 40 minutes until set (not completely firm).
• Remove from oven and cool 10 minutes.
• For next layer, combine sour cream, sugar and vanilla extract.
• Spread over cake.
• Bake for 5 minutes and let cool.
• To make topping, mix cornstarch with cold water forming smooth paste.
• Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
• Cool 1 hour before serving.

BLUEBERRY CHEESECAKE MACADAMIA

Steps:

• Crust: Combine all ingredients. Mix well; press onto bottom of a 10-inch springform pan. Bake in preheated oven at 400° for 10-15 minutes. Reduce oven to 350°. First Layer: Crumble cheese in large bowl. Add remaining ingredients; beat at high speed with electric mixer until blended and smooth, approximately 5 minutes. (Food processor may be used.) Pour over crust. Bake at 350° for 40 minutes until set (not completely firm). Remove from oven; cool for 10 minutes. Second Layer: Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350° for 5 minutes. Cool; spread blueberry topping over. Refrigerate before serving. Topping: In a saucepan, mix cornstarch with cold water to form a smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cake. Cool 1 hour, then refrigerate. Editor's Extra: This is superb even without the blueberry topping.

ROASTED BANANA MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 400° and set a rack on the lower-middle level.
• Place bananas (unpeeled) on baking sheet.
• Roast until they turn black all over, approx 12 minutes.
• Remove them to cool and reduce oven to 350°.
• For crust, combine cookie crumbs, nuts and brown sugar in food processor.
• Pulse a few times to mix, then add melted butter and blend well.
• Press mixture into the bottom only of a 10-inch springform pan.
• Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
• Add the eggs, one at a time, beating well after each addition.
• Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
• Pour the mixture into crust and smooth top.
• Place pan on baking sheet.
• Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
• Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.