Blueberry Macadamia Cheesecake

Nutriscore Rating: 45/100

Indulge in the irresistible flavors of this Blueberry Macadamia Cheesecake, a luscious dessert that combines a rich, creamy filling with a buttery, nutty crust and a vibrant blueberry topping. The crust, made with finely ground macadamia nuts and graham cracker crumbs, adds a unique twist to the classic cheesecake base. The velvety cream cheese filling is perfectly balanced with a touch of vanilla and sour cream for a dreamy, tangy sweetness. Topped with a glossy, homemade blueberry compote infused with lemon, this cheesecake is as visually stunning as it is delicious. Ideal for special occasions or simply treating yourself, this make-ahead dessert ensures decadence in every bite. Whether you're a blueberry lover or a cheesecake connoisseur, this recipe will leave an unforgettable impression.

Recipe Information

• Prep Time: 30 min
• Cook Time: N/A
• Total Time: 30 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 1 cup Macadamia nuts
• 1 cup Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar
• 1.5 cups Sour cream
• 2 teaspoons Vanilla extract
• 3 pieces Large eggs
• 2 cups Fresh blueberries
• 0.25 cup Granulated sugar (for topping)
• 1 tablespoon Lemon juice
• 1 teaspoon Cornstarch
• 1 tablespoon Water

📝 Instructions

12 steps

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

2. In a food processor, pulse the macadamia nuts until finely ground. Mix them with the graham cracker crumbs and melted butter until the mixture resembles wet sand.

3. Press the crust mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, and mix until combined.

5. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix to avoid incorporating too much air into the batter.

6. Pour the cream cheese filling over the prepared crust. Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles.

7. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.

8. While the cheesecake cools, prepare the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices, about 5 minutes.

9. In a small bowl, whisk together the cornstarch and water to form a slurry. Add the slurry to the blueberry mixture and cook for another 2-3 minutes until thickened. Remove from heat and let the topping cool.

10. Once the cheesecake has cooled completely, spread the blueberry topping evenly over the top.

11. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.

12. Before serving, loosen the edges of the cheesecake from the pan with a knife and carefully remove the sides of the springform pan. Slice and enjoy!

Nutrition Facts

1 serving (174.3g)

Calories		546
% Daily Value*
Total Fat		42.0 g	54%
	Saturated Fat	21.3 g	106%
	Polyunsaturated Fat	0.2 g
Cholesterol		139 mg	46%
Sodium		314 mg	14%
Total Carbohydrate		38.3 g	14%
	Dietary Fiber	1.7 g	6%
	Total Sugars	30.7 g
Protein		7.8 g	16%
Vitamin D		0.2 mcg	1%
Calcium		115 mg	9%
Iron		1.0 mg	6%
Potassium		149 mg	3%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4541 cal (67.1%%)

Protein: 377 cal (5.6%%)

Carbs: 1844 cal (27.3%%)