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This cheesecake has an especially nice
balance of sweet and tart.
- 1 1/2 cups chocolate-wafer or graham-cracker
1/2 cup (1 stick) butter, melted
2 tablespoons plus 2 cups sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly
- 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.
Makes 12 servings.
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
Source: Recipe from Steven Raichlen's "Miami
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