Guavas are one my favorite fruits. With nuances of strawberries and
Bananas, this fruit has a unique and delightful flavour like no other.
Serves 8
Ingredients
Crust
3 cups (750 mL) honey graham
cracker crumbs
1/3 cup (80 mL) light brown sugar
2 tsp (10 mL) lime zest
1/4 cup (60 mL) coconut flakes, toasted
½ cup (250 mL) melted butter
Filling
1 cup guava paste
1 lb (450 g) cream cheese, softened
6 large eggs
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) pure vanilla extract
Juice of ½ lemon
1 cup (250 mL) white chocolate chips
¼ cup (60 mL) half and half
Garnish
Whipped cream
Fresh berries (optional)
1. Preheat oven to 300˚F (150˚C). Prepare a 10-inch (25 cm) springform pan by greasing
the bottom and lining with a circle of parchment paper.
2. To prepare the crust, in a large bowl, combine graham cracker crumbs, brown sugar, lime zest, coconut and butter and mix until the crust is sandy and coarse.
3. Put the mixture into the lined springform pan. Press down with a spatula until it’s compact. Bake for 10 minutes. Remove and let cool.
4. Increase oven temperature to 350˚F (180˚C). Place guava paste into a small dish, add ½ cup water and microwave on high to melt the paste for approximately 2 minutes. Mix and set aside.
5. To prepare the filling, in the bowl of a food processor, add cheese, eggs and puree until smooth. Add remaining ingredients and puree again.
6. In a metal bowl over a saucepan of simmering water, melt white chocolate chips with half and half while stirring occasionally until smooth. Set aside.
7. Pour half of batter over crust, spoon half white chocolate sauce over batter. Pour remaining cheesecake batter into pan, add remaining white chocolate sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
8. Transfer pan to the oven. Bake in the center of the oven, for 60 minutes or until set in the center. Halfway through baking, cover the top of the pan with aluminum foil to maintain a vibrant colour for remaining 30 minutes of baking. Let cool, cover with plastic wrap and refrigerate for an hour. Serve at once with whip cream and fresh berries.
