Best 4 Blueberry Macadamia Cheesecake Recipes

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Blueberry macadamia cheesecake is a delightful dessert that combines the tangy sweetness of blueberries and the buttery crunch of macadamia nuts. With its creamy texture and luscious filling, this cheesecake is perfect for any special occasion or just as a sweet treat. Whether you're a seasoned baker or a beginner looking to impress your friends and family, this article will guide you through the steps of creating the ultimate blueberry macadamia cheesecake.

Here are our top 4 tried and tested recipes!

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

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.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g

BLUEBERRY MACADAMIA CHEESECAKE



Blueberry Macadamia Cheesecake image

This is one of the coolest cheesecake recipes I found. The crust sounded absolutely heavenly. I can't wait to try this one! 8) Hopefully you will love it as well!

Provided by OceanIvy

Categories     Cheesecake

Time 1h15m

Yield 1 cheesecake

Number Of Ingredients 14

3 1/2 ounces macadamias, crushed in blender
1 cup flour
1/4 cup brown sugar, firmly packed
1/2 cup sweet butter, softened
24 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup sugar
4 eggs, room temp
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons cold water

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.

ROASTED BANANA MACADAMIA CHEESECAKE



Roasted Banana Macadamia Cheesecake image

Make and share this Roasted Banana Macadamia Cheesecake recipe from Food.com.

Provided by OceanIvy

Categories     Cheesecake

Time 1h15m

Yield 1 cheesecake

Number Of Ingredients 10

3 ripe unpeeled bananas
1 1/2 cups vanilla wafer crumbs
1/2 cup macadamia nuts, finely chopped
1/2 cup dark brown sugar, packed
1/3 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
5 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 6728.8, Fat 441.4, SaturatedFat 221.3, Cholesterol 1968.5, Sodium 3463.6, Carbohydrate 609.6, Fiber 21.8, Sugar 305.9, Protein 107.2

BLUEBERRY CHEESECAKE MACADAMIA



Blueberry Cheesecake Macadamia image

Number Of Ingredients 21

Crust:
1 (3 1/2-ounce) jar macadamia nut pieces, crushed in blender
1 cup all-purpose flour
1/4 cup brown sugar, firmly packed
1/2 cup sweet butter, softened
-----------------------
First Layer:
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 cup sugar
4 eggs, room temperature
-----------------------
Second Layer:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
-----------------------
Topping:
1 tablespoon cornstarch
2 to 3 tablespoons cold water
2 cups fresh or frozen blueberries

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.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh blueberries. Fresh blueberries have the best flavor and texture for this cheesecake. If you can't find fresh blueberries, you can use frozen blueberries, but be sure to thaw them completely before using.
  • Don't overbeat the batter. Overbeating the batter can make the cheesecake tough. Mix the ingredients until they are just combined.
  • Bake the cheesecake in a water bath. Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water.
  • Chill the cheesecake thoroughly before serving. The cheesecake needs to be chilled for at least 4 hours, or overnight, before serving. This allows the cheesecake to set and develop its flavor.

Conclusion:

This blueberry macadamia cheesecake is a delicious and elegant dessert that is perfect for any occasion. The creamy cheesecake filling is swirled with a blueberry sauce and topped with a layer of macadamia nuts. The cheesecake is baked in a graham cracker crust and served with a blueberry sauce.

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