A Taste of Puerto Rice/Yvonne Ortiz 1997

Guava Cheesecake (Bizcocho de Crema con Guayaba)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CRUST: 4 ounces vanilla wafers, crushed 2 tablespoons butter, melted FILLING: 1-1/2 pounds cream cheese, softened
6 eggs 1 cup frozen guava juice concentrate, thawed 3 tablespoons sugar
4 tablespoons all-purpose flour 1 18-ounce can guava shells, drained and cut into thin slices, for garnish (optional) fresh mint leaves for garnish



1 Preheat the oven to 400 F. Combine the vanilla wafer crumbs with the melted butter. Press into a 10 or 12-inch springform pan. Refrigerate while you prepare the filling.
2 In a food processor or with an electric beater, beat the cream cheese until it is fluffy. Add the eggs one at a time. Continue beating until the eggs are well incorporated into the cream cheese and the mixture is light. Add the guava concentrate, sugar, and flour, and beat until well mixed.
3 Pour the batter into the pan. Bake for 1-1/2 hours, or until a knife inserted in the center comes out clean. (If the top starts to brown too quickly, place a piece of aluminum foil loosely on top.) Cool at room temperature. Refrigerate for at least 1 hour before serving, or overnight. To serve, arrange the guava-shell slices and mint leaves on top of the cake.

Back