Friday, July 24, 2009

Guava Cheesecake

This cheesecake was very, very popular: It got the most votes in our summer lab cook-off.

Again- the New World Kitchen never steers us wrong :) There are only 15 dessert recipes in this book- so you know the ones that made it in here are good. I can not wait to try more.

As it is with any cheesecake- this was so not CR (I only tried a spoonful) so I am not going to calculate the nutritional information- no one needs to know. We all know how bad cheesecake is for you :) But if you ever have a need for cheesecake- bake this one. It is so worth it!
Here is the recipe (as I made it of course)

Guava Cheesecake with Gingersnap Cookie Crust

1 sleeve of gingersnap cookies (2 cups of crushed cookies)
6T Butter

1lb Cream Cheese (I used 1 regular and one 1/3 reduced fat)
3/4c granulated sugar
4 large egg yolks
1c Sour cream (I used low fat- but why bother at this point?!)
1 vanilla bean, split lengthwise
12oz guava jelly (my normal supermarket actually had this!)

For crust:
Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
For Filling
Preheat oven to 275°F
*Place a Pyrex dish filled with water into oven (*my addition) for humidity

Beat cream cheese with electric mixer for 4min, until soft and no lumps remain
Beat in the sugar and process until smooth
Beat in egg yolks one at a time, then beat in the sour cream, scraping down bowl as necessary
Using dull side of knife, scrape seeds from vanilla bean and add to mixer bowl
Beat to combine
Add half of the guava jelly and beat until smooth
Pour batter into prepared pan (with cooled crust) and bake at 275°F for 15min
Turn oven down to 250°F and bake for another 45min
Turn off oven and leave cake in warm stove for another 45min-1hr*
(I needed a bit more baking time for whatever reason... my oven is not good at low temps apparently)

Let cheesecake cool completely at room temperature, then cover and refrigerate until chilled and firm

Spread cheesecake with remaining guava jelly and refrigerate until ready to serve (I added a bit of water to my jelly so that it was easier to spread. Maybe guava marmalade is a little better to use for that purpose)


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