Guava CheesecakePosted in : Cheesecakes on by : Daphne
Heat oven to 350°F (175°C). Butter a 9-inch springform pan. Mix crumbs, butter and 2 tablespoons sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. (Leave oven on.)
Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.
Beat the cream cheese and 2 cups sugar with 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 and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.
Thirty minutes before serving, melt jelly with 1 tablespoon water, whisking, and gently brush on top. Chill at least 30 minutes more before serving.
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 milligrams sodium.