Guava Cheesecake ?

La Abuela Conchita le encantaba pasar tiempo con su mamá en la cocina durante su infancia. La ayudaba en salir a buscar al jardín la matica perfecta de perejil, unas hierbitas de romero y la guayaba más amarillita. Today, we are sharing a family tradition that has been passed down generations to generations. ✨

If you are a #cheesecake lover you just found the PERFECT Guava Cheesecake recipe! ?

INGREDIENTS:

• 2 16oz. cans of Conchita Guava Shells
• Cream Cheese, softened – 2 lbs.
• 1 7oz. package of Conchita Maria Cookies, crushed
• Granulated Sugar – 1 ½ Cups
• Sour Cream – 1 Cup
• Ricotta Cheese – ½ Cup
• Melted Butter – ½ Cup
• Granulated Sugar – ¼ Cup
• Turbinado Sugar – ½ Cup
• Conchita Lemon Juice – 1 Tbsp. 
• Pure Vanilla Extract – 1 ½ Tbsp.
• Non-Stick Oven Spray, as needed
• Eggs (yolk and whites) – 4

Directions

1. Pre-heat the oven to 300°F.
2. Drain 1 can of Conchita Guava Shells, keeping the syrup. Cut the guava shells into very small cubed pieces.
3. Add softened cream cheese, ½ cup of the sugar and ½ cup of syrup from the Guava Shells in a mixing bowl and cream together with the paddle attachment on low for one minute.
4. Scrape down bowl and paddle; 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 Shells 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 cheesecake 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. Using a cookie cutter of your favorite shapes, cut the Guava Shells from the other can, and decorate the cake with the guava pieces.
14. Refrigerate the cake for at least 3 hours, until cold.

OPTIONAL:

• Prior to serving, sprinkle 1/2 cup of turbinado sugar evenly over top of the cheesecake.

• Lightly burn sugar on top of cheesecake using small Crème brûlée torch. 

¡Buen provecho!