How To make Blueberry Cheesecake Macadamia
-----PATTI - VDRJ67A
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CRUST 3 1/2 ounce Macadamias :
crush in blender
1 cup Flour
1/4 cup Brown sugar pack firmly
1/2 cup Sweet butter :
softened
1ST LAYER:
24 ounce Cream cheese softened
1 teaspoon Vanilla
1 cup Sugar
4 Eggs :
room temp
2ND LAYER:
1 cup Sour cream
2 tablespoon Sugar
1/2 teaspoon Vanilla
TOPPING:
2 cup Fresh blueberries
1 tablespoon Cornstarch
3 tablespoon Water -- cold
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~.
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 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350~ 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.
How To make Blueberry Cheesecake Macadamia's Videos
Strawberry Lime Macadamia Cheesecake (Raw + Vegan + Cashew-Free)
A refreshing raw strawberry cheesecake recipe made without using cashews. Naturally gluten-free and dairy-free. Recipe below ⬇️
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PRODUCTS USED (affiliate links)
food processor:
freeze dried strawberries:
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Vegan Blueberry Cheesecake-
Tammy’s raw vegan cheesecake is creamy, tart and delicious. Easy to make with simple ingredients and no bake fuss. This Vegan cheesecake will not disappoint.
Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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How to make BlackBerry & Macadamia Nut Cheesecake
I love living in an area so abundant with fresh foods. Having a garden and wild blackberries that grow wild gives me the opportunity to try many amazing new recipes. Today I used some fresh picked blackberries and raw organic honey to create a truly unique and delicious cheesecake. instead of the usual Graham crqcker crust, I decided to make some homemade macadamia nut cookies for the crust.....omg ..this took it to a whole other level. This is truly a rich yet fluffy style cheesecake complimented by macadamia nuts, white chocolate, and fresh blackberry topping. I'll put the entire recipe and directions on my website shortly. mollorchid.com and go to blog. Or you can check out the full recipe on my Instagram and Facebook as well. @ladyvixen31 Enjoy!!
BAKED MINI BLUEBERRY CHEESECAKE (NEGOSYO IDEA)
#cheesecake #blueberrycheesecake #minicheesecake #homemade #negosyorecipe #tinatamz
BAKED MINI BLUEBERRY CHEESECAKE (NEGOSYO IDEA)
INGREDIENTS:
•For the Crust•
2 cups GRAHAM CRACKERS, crushed
2 tbsps BROWN SUGAR
½ cup UNSALTED BUTTER, melted
•For the Cream Cheese Filling•
450grams CREAM CHEESE, softened
¾ cup WHITE SUGAR, granulated
1 cup (250ml) ALL PURPOSE CREAM
2 large EGGS
1 tsp VANILLA EXTRACT
1 tsp LEMON JUICE
•For the Toppings•
CANNED BLUEBERRIES
Hope you enjoy watching & happy cooking!
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Raw Vegan Blueberry Cheesecake
Raw Vegan Blueberry Cheesecake
For the crust:
1 cup pecans or walnuts
1 cup pitted medjool dates
1/2 cup oats
pinch of salt
For the filling:
2 cups cashews- soaked 4 hours
1 cup coconut cream
1/2 cup maple syrup
1/4 cup lemon juice
1/4 cup coconut oil (melted)
1 cup blueberries
2 teaspoons vanilla extract
pinch of salt
For jam topping:
1 cup blueberries
1 tablespoon lemon juice
1 tablespoon chia seeds
Directions:
Pulse crust ingredients until they stick together well, press into a springform pans (or 3-4 mini pans).
Add all filling ingredients to a food processor or blender and blend until smooth. Pour into pans over crust, freeze 6 hours.
Let cheesecake sit out of freezer 10 minutes before slicing and serving .
Blend jam ingredients and pour over cheesecake before serving.
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