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.
Total TimePrep: 40 min. Bake: 40 min. + chilling
- 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
- 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 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.
Nutrition Facts1 piece: 496 calories, 34g fat (19g saturated fat), 142mg cholesterol, 301mg sodium, 41g carbohydrate (32g sugars, 2g fiber), 10g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.