Blueberry Cheesecake Macadamia Food

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Stir graham cracker crumbs and melted butter together until well combined.
• Press into an ungreased 8x8 or 9x9 pan.
• Place in fridge to chill for 15 minutes.
• With electric beaters, beat cream cheese until light and fluffy.
• Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
• Beat in lemon juice and vanilla. Mixture will thicken.
• Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
• Spoon the blueberry pie filling evenly over the cheesecake.
• Run a knife around the edge of the pan to loosen before serving.

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.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.