Cuando era niña, a la Abuela Conchita le encantaba pasar tiempo con su mamá en la cocina. La ayudaba a salir al jardín a buscar la matica perfecta de perejil, unas hierbitas de romero, y la guayaba más amarillita. Today, we're sharing a family tradition that came straight from those afternoons. If you're 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
How to make it
Pre-heat the oven to 300°F.
Drain 1 can of Conchita Guava Shells, keeping the syrup. Cut the guava shells into very small cubed pieces.
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.
Scrape down bowl and paddle; add sour cream and ricotta cheese, mix on low speed for one minute.
Scrape down bowl and paddle; add lemon juice and vanilla, mix one minute on low speed.
Scrape down bowl and paddle; add eggs and diced Guava Shells and mix for one minute, scrape down bowl and mix an additional minute.
Spray the inside of a 10" spring form pan.
Combine the Maria Cookies, melted butter, and ¼ cup of sugar in a bowl until butter is completely incorporated.
Press crust mixture in bottom of pan, approx. ¼" thick.
Pour batter in pan over crust and cover loosely with foil.
Place cheesecake pan in a large roasting pan and add ½" water. Place cheesecake in 300°F oven for 2½ hours. Check the cheesecake — it may need an additional 15–30 minutes.
Remove the cheesecake from the oven and let cool to room temperature.
Using a cookie cutter of your favorite shapes, cut the Guava Shells from the other can and decorate the cake with the guava pieces.
Refrigerate the cake for at least 3 hours, until cold.
Right before serving, sprinkle ½ cup of turbinado sugar evenly over the top. Lightly torch with a small crème brûlée torch for a crackly finish. ¡Buen provecho!
