Ingredients
- 4 eggs (room temp)
- 3 1/2 macadamias crush in blender
- 2 blueberries (fresh)
- 1,300 ml cream cheese softened
- 240 ml sour cream
- 200 gr sugar
- 130 gr flour
- 110 gr sweet butter softened
- 55 gr brown sugar pack firmly
- 45 ml water (cold)
- 26 gr sugar
- 8 gr cornstarch
- 6 gr vanilla
CRUST: Combine crust ingredients. Mix well; press onto bottom of 25 cm springform pan. Bake in preheated 200ºC for 10-15 minutes. Reduce oven temperature to 180ºC
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 180ºC for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and half ts vanilla. Spread over top of cheesecake. Bake at 180ºC 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.
