Blueberry Macadamia Cheesecake Recipes

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.

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.

Steps:

• For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
• Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
• Set aside.
• For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
• Add sugar, beating on medium to high speed until well combined.
• Beat in vanilla and lemon juice.
• Add whole eggs and egg yolk all at once.
• Beat on low speed just until combined.
• Stir in the 1/3 cups nuts.
• Pour filling into the crust-lined pan.
• Place the pan on a shallow baking pan on the oven rack.
• Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
• Remove springform pan from baking pan.
• Cool on a rack for 15 minutes.
• Use a small metal spatula to loosen crust from side of pan.
• Cool 30 minutes more.
• Remove sides of pan.
• Cool 1 hour; cover and chill at least 4 hours.
• Sprinkle with toasted coconut.
• If desired, top with several carambola slices.
• Makes 12 servings.
• Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
• Cool as directed, cover, and chill.
• To serve, top with coconut and carambola slices if desired.