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Guava Cheesecake
Guavas are one my favorite fruits. With nuances of strawberries and
Bananas, this fruit has a unique and delightful flavour. I prefer to use the pink or red-fleshed guavas (or guava paste), as the flavour is sweeter and more prominent than the white-fleshed guavas as in this divine cheesecake.
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
Garnish
Whipped cream
Sliced guavas (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. Pour filling into crust in the pan, then transfer to the oven. Bake in the center of the oven, for 60 minutes or until set in the center. (To maintain a vibrant color, form a dome with a piece of foil over the pan).
7. Remove from oven. Let cool, then transfer to the refrigerator to chill for 1 hour.
8. Serve garnished with whipped cream, a swirl of guava paste and sliced guavas.
