A Pati Jinich Recipe
Cheesecake with Guava
10 servings
Pay De Queso Con Ate De Guayaba
Ingredients
Crust:
- 1 1/2 cups (6 ounces ground) Maria cookies, or vanilla wafers, or graham crackers
- 1 teaspoon sugar
- 3 ounces (or 3/4 stick) butter, melted
Guava Spread:
- 11 ounces guava paste, or ate de guayaba
- 5 tablespoons water
Cheese Filling:
- 1 pound cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
Sour Cream topping:
- 1 1/2 cups sour cream
- 1/4 cup sugar
To Prepare
Crust:
- In a big bowl, stir the ground cookies, sugar and melted butter until thoroughly mixed. Butter a 9- to 10-inch springform pan. Turn the cookie mixture into the pan. With your fingers or a small spatula, spread it evenly along the pan. Press gently, making a side rim of 1/2 to 1 inch on the sides. Refrigerate while you make the guava spread, cheese filling and sour cream topping.
Guava Spread:
- Place guava paste and water in the blender jar or food processor. Process until smooth, and reserve.
Cheese Filling:
- Place the cream cheese in the bowl of an electric mixer, and beat at medium speed until smooth and foamy, 3 to 4 minutes. Add sugar and vanilla, and continue beating until well mixed. Add eggs, one at a time. You may need to stop the mixer to scrape down the sides and bottom of the bowl, as the batter may stick to it. Add the heavy cream, and beat until the mixture is all incorporated and smooth. Reserve.
Sour Cream Topping:
- In a bowl, mix the sour cream and the sugar together.
Assemble Together:
- Adjust rack of the oven one-third up from the bottom and preheat to 350°F.
- Remove the pan with the crust from the refrigerator. With a spatula, spread the guava mixture evenly over the crust. Turn out the cheese filling onto the guava layer, and spread gently and evenly.
- Place the cheesecake in the oven and bake for 35 minutes, or until it is cooked and has a lightly tanned top. Remove from oven and let cool for at least 10 minutes. Then spoon the sweetened sour cream over the cheese filling and place it back in the oven for 10 more minutes.
- Remove from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours before serving. It tastes even better if it chills overnight.
- Before serving, release the sides of the springform pan. Place the cheesecake onto a plate (keeping it on the bottom of the pan), slice and serve.
