Guava and cream is cheese could quite possibly be the best combination ever, especially when it comes to dessert. It is such a traditional combination in Puerto Rican culture (at least it has been for me). Everything from pastelitos to just a simple cheese and candied guava dessert. When I decided to make cheesecake, I wanted to try something new and non-traditional (we’ve all had raspberry and strawberry, etc.). Then at the grocery store I found guava preserves and I was sold. I had to try it. It was SO worth the experiment.
- 4 ounces graham crackers
- 3 tbsp canola oil
- cooking spray
- 1 11 oz jar of guava preserves
- 1 cup sugar
- 2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1 cup plain fat-free Greek yogurt
- 2 tsp vanilla extract
- 1/8 tsp salt
- 3 large eggs
- 2 large egg whites
Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
Place crackers in a food processor and process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes and cool on a rack.
Reduce oven temperature to 325°.
Place guava in a food processor; process 1 minute (you want a smoother consistency that you can swirl later)
Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon guava puree over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.
Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.