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Blueberry Cheese Torte

Blueberries are plentiful here in the Northwest. I keep my freezer stocked so I can make this torte any time of year.

12 ServingsPrep: 40 min. Bake: 40 min. + chilling

Ingredients

1-1/2 cups finely chopped macadamia nuts
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 eggs, lightly beaten
1/4 cup lemon juice
3 cups fresh or frozen blueberries
1-1/2 teaspoons cornstarch
1 tablespoon cold water

Directions

In a large bowl, combine the nuts, flour and brown sugar; stir in
butter. Set aside 1/3 cup for the filling. Press remaining nut
mixture onto the bottom and 2 in. up the sides of a greased 9-in.
springform pan. Place pan on a baking sheet. Bake at 350° for 10
minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Add eggs;
beat on low speed just until combined. Add lemon juice; beat just
until blended. Stir in reserved nut mixture. Pour into crust.
Return pan to baking sheet. Bake at 350° for 40-45 minutes or
until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour

2 of 2

Blueberry Cheese Torte (continued)

Directions (continued)

longer. Refrigerate overnight.
In a large saucepan, cook blueberries over medium heat until heated
through. Combine cornstarch and water until smooth; stir into
blueberries. Bring to a boil; cook and stir for 2 minutes or until
thickened. Cool; cover and refrigerate until serving. Remove sides
of springform pan. Spoon blueberry topping over cheesecake.
Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 piece equals 496 calories, 34 g fat (19 g saturated fat), 142 mg cholesterol, 301 mg sodium, 41 g carbohydrate, 2 g fiber, 10 g protein.