This is the cherry on top of any meal. A creamy, sweet, delightful dessert — the kind that lands on the table and earns a chorus of "ay, bendito!" Grab a large bowl, follow the steps, and let us know how it turned out. We love hearing your stories.
Ingredients
• 1 14oz brick Conchita Guava Paste
• 1 16oz can Conchita Guava Marmalade
• 2 lbs Cream Cheese, softened
• ½ Cups Granulated Sugar
• 1 Cup Sour Cream
• ½ Cup Ricotta Cheese
• 1 Tbsp. Conchita Lemon Juice
• 1 ½ Tbsp. Pure Vanilla Extract
• 4 Eggs (yolk and whites)
• 1 7oz. package Conchita Maria Cookies, crushed
• ½ Cup Melted Butter
• ½ Cup Turbinado Sugar
• Non-Stick Oven Spray, as needed
How to make it
Pre-heat the oven to 300°F.
Cut up ¾ of the Guava brick into ¼" cube pieces.
Add softened cream cheese, ½ cup of the sugar and ¾ cup of Guava Marmalade in a mixing bowl and cream together with the paddle attachment on low for one minute.
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 Paste 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.
Slice the remaining Guava Paste into ¼" thick slices and use your favorite shaped cookie cutter to decorate the cake along with the remaining Guava Marmalade.
Optional: Prior to serving, sprinkle ½ cup of turbinado sugar evenly over top of the cheesecake. Lightly burn sugar on top using a small crème brûlée torch.
