This cheesecake has an especially nicebalance of sweet and tart.
Recipe: Guava Cheesecake
1 1/2 cups chocolate-wafer or graham-crackercrumbs 1/2 cup (1 stick) butter, melted 2 tablespoons plus 2 cups sugar 1 cup guava paste 1/2 cup fresh lemon juice 2 pounds cream cheese, at room temperature 4 extra-large eggs 2 teaspoons vanilla extract 1 tablespoon grated lemon zest 1/4 cup guava marmalade or red currant jelly
Heat oven to 350°F (175°C). Buttera 9-inch springform pan. Mix crumbs, butter and 2 tablespoonssugar; press over the bottom and up the side of the pan. Bakeuntil almost dry, about 10 minutes. Set aside. (Leave oven on.)
Heat guava paste and lemon juice in asaucepan over medium heat, whisking, until melted. Set aside.
Beat the cream cheese and 2 cups sugarwith an electric mixer until light and fluffy. Beat in eggs,one at a time, then vanilla, lemon zest and melted guava paste.Pour into crust.
Wrap aluminum foil around the bottom andsides of springform pan and place in a large roasting pan. Add1 inch boiling water. Bake until the top is firm and the fillingno longer jiggles when shaken, about 90 minutes. Turn off theheat, open the oven door a few inches, and let the cheesecakecool 20 minutes before transferring to a cooling rack. Coverand refrigerate cooled cheesecake at least 6 hours.
Thirty minutes before serving, melt jellywith 1 tablespoon water, whisking, and gently brush on top. Chillat least 30 minutes more before serving.
Makes 12 servings.
Nutritional Facts Per serving: 630 calories;36.7 grams fat (51 percent of total calories); 69.5 grams carbohydrate;0.6 gram fiber; 173.9 milligrams cholesterol; and 369.3 milligramssodium.
Source: Recipe from Steven Raichlen’s “MiamiSpice” (Workman).
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