- Written by Cynthia Presser
Guava and cheese is a traditional combination in Brazilian desserts, and cheesecake is an American staple. So this “marriage” of flavors works, again, very well for this American-Brazilian recipe! The slightly tangy flavor of the sauce compliments the richness of the cake. I hope you enjoy!
- 2 cups Graham crackers crumbled
- ¾ cup butter, room temperature
- ¼ cup sugar
- 1 cup (8 ounces) cream cheese
- 1 cup (8 ounces) ricotta cheese
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
- ¼ cup roasted cashews, roughly chopped (unsalted)
- 1 cup frozen guava pulp, defrosted
- ½ cup sugar
- Juice of ½ lime
- 1 ½ teaspoons unflavored gelatin, dissolved in ¼ cup hot water (not boiling)
Preheat oven to 325 degrees F. Add Graham crackers, butter and sugar to a food processor. Process until combined, 2 minutes. Press into bottom of a 9-inch cheesecake pan. Using a fork, make small holes all over dough. Set aside.
Add cream cheese, ricotta, sweetened condensed milk and egg yolks to a food processor. Process until blended, 40 seconds. Add cashews and pulse 3 times, until cashews are broken into tiny pieces.
Pour cream cheese mixture over dough and bake in a water bath (bain marie)for 45 minutes to one hour, or until a knife inserted in center comes out clean, or an in instant-read thermometer inserted in center registers 150 degrees. Remove from oven and allow cooling completely.
In a medium sauce pan, add guava pulp and sugar. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture is warm, but not quite hot yet. Remove from heat and gently stir lime juice and gelatin, until blended.
Pour guava sauce over cheesecake, cover and refrigerate for 4 hour before serving.
If using a convection oven preheat oven to 275 degrees F. Bake cheesecake in water bath for 25 to 35 minutes.
Frozen guava pulp can be found at the international grocery stores or Latin markets.
It is possible to use guava paste instead of guava pulp in the sauce. Just follow the directions found in my Cheese and Guava Flan. Click here for the recipe. The sauce should turn out a bit richer, but just as delicious!