Guava Cheesecake Recipe

This is the cherry on the top of any meal. A creamy, sweet and delightful dessert that when placed en la mesa, you might hear a couple of “Ay bendito”. Just take a large bowl, combine the ingredients as indicated and done! Let us know how you did on our social media!

Ingredients:

• 1 14oz brick                            Conchita Guava Paste
• 1 16oz can                                Conchita Guava Marmalade
• 2 lbs                                        Cream Cheese, softened
• ½ Cups                                     Granulated Sugar
• 1 Cup                                        Sour Cream
• ½ Cup                                      Ricotta Cheese
• 1 Tbsp.                                    Conchita Lemon Juice
• 1 ½ Tbsp.                                 Pure Vanilla Extract
• 4                                              Eggs (yolk and whites)
• 1 7oz. package                        Conchita Maria Cookies, crushed
• ½ Cup                                      Melted Butter
• ½ Cup                                      Turbinado Sugar
• Non-Stick Oven Spray, as needed

Instructions:

1. Pre-heat the oven to 300°F.
2. Cut up ¾ of the Guava brick into ¼” cube pieces 
3. Add softened cream cheese, ½ cup of the sugar and ¾ cup of Guava Marmalade in a mixing bowl and cream together with the paddle attachment on low for one minute.
4. Add sour cream and ricotta cheese, mix on low speed for one minute.
5. Scrape down bowl and paddle add lemon juice and vanilla, mix one minute on low speed.
6. Scrape down bowl and paddle; add eggs and diced Guava Paste and mix for one minute, scrape down bowl and mix an additional minute.
7. Spray the inside of a 10″ spring form pan.
8. Combine the Maria Cookies, melted butter, and ¼ cup of sugar in a bowl until butter is completely incorporated.
9. Press crust mixture in bottom of pan, approx. 1/4″ thick.
10. Pour batter in pan over crust and cover loosely with foil.
11. Place cheesecake pan in a large roasting pan and add 1/2″ water. Place cheese cake in 300°F oven for 2 ½ hours. Check the cheesecake, it may need an additional 15-30 minutes.
12. Remove the cheesecake from the oven and let cool to room temperature.
13. Slice the remaining Guava Paste into ¼” thick slices and use your favorite shaped cookie cutter to decorate the cake along with the remaining Guava Marmalade.

    OPTIONAL:

14. Prior to serving, sprinkle 1/2 cup of turbinado sugar evenly over top of the cheesecake.
15. Lightly burn sugar on top of cheese cake using small Crème brûlée torch.