1/2cupfrozen macadamia nutsI freeze my nuts so they last but you can use unfrozen
1cupgraham cracker crumbs
3tbspof melted butter Note: you should let this cool first
2tspsugarmixed in afterwards
1packet8oz cream cheese
2tbspof heavy cream
1 1/2pints3 cups blueberries
2tablespoonsfresh lemon juice
Strawberry Jam here - for some reason I put it as a picture and thought that would be cute:
Preheat oven to 350 degrees F.
In a food processor, mix nuts and gluten free flour until well combined. Jessica's Note: You have to pulse this for a while so they integrate. Add a bit more gluten free flour by the tablespoon so the consistency is a bit smoother.
If using regular crust, mix together Jessica's Note: Don't over process this or it will became like one big ball of dough. Process slowly until you see the melted butter slightly combining. You really just want enough so that it doesn't crumble, and so that it stays to the cheesecakes. 4 pulses should be enough, more if you're upping the amount.
Divide crumb mixture evenly between the mini cheesecake pan's 12 slots. Using the back of a small spoon press crumbs firmly onto the bottom and set it aside. Jessica's Note: about a tablespoon or a tablespoon and a half of crumb mixture is enough
Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls. Jessica's Note: remember to check the eggs by using the sink or swim rule. Put eggs in a big bowl of water; if they sink they're good, if they swim (float) they're spoilt and shouldn't be used. You can also shake the eggs by your ear; if you hear it moving it's spoilt
Add heavy cream and then the Bailey's. Mix again for about 10 seconds. Jessica's Note: Before putting into cheesecake pan, use spatula to make sure all the cream cheese is mixed in properly. If not, mix it again for about 1 minute.
Spoon cream cheese mixture into each hole (they should be 1/2 filled). Jessica's Note: I originally said 3/4, but I use a different pan now, and if I fill more than 1/2 it puffs up in a way I don't like. If you're pan is 2" it's 3/4. If it's even a little bit less make is 1/2 on the safe side. Or, bake just one to see the result if you have time, then adjust accordingly.
Bake for 18 - 20 minutes.
Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
Allow to cool completely and then chill in the fridge for at least 2 hours.
Top with blueberry or strawberry sauce/jam and whipped cream! Enjoy!
Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 2 weeks).
If you want to make a regular 9″ cheesecake please see my regular cheesecake recipe here