But I really liked the flavors in this cheesecake.
It wasn't set up all the way when it was served (it hadn't been chilled overnight), so we thought maybe it needed to bake longer. But, afterward, when chilled more thoroughly, it was pretty perfect.
The source for this recipe is http://www.mybigfatcubanfamily.com/guava-cheesecake-recipe/. Go check out this fun blog and click around. I always feel torn when posting recipes from another personal blog. This "blog" is really meant to just be my personal recipe box, accessible to family and friends if they want a recipe reference, rather than an effort to put anything out there as being a product of any personal genius.
1 3/4 c sugar, divided
1 1/4 c graham cracker crumbs
4 T butter, melted
1/2 c water
1/2 c lime juice
8 oz guava paste, cut into small pieces (about 1/2 bar)
5 large egg whites, divided
1/2 c sour cream
2 8 oz packages cream cheese, softened
1 1/2 t vanilla
1/8 t salt
1. Preheat oven to 400°. Coat a 9-inch sprinform pan with cooking spray.
2. In a large bowl, combine 1/4 c sugar, graham cracker crumbs, and butter. Press into the bottom and 1/2 inch up sides of the springform pan. Bake for 7 minutes; cool on wire rack. Reduce oven temperature to 325°.
3. Combine 1/2 c sugar, 1/2 c water, lime juice, and guava paste in a small saucepan. Bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Cool slightly.
4. Pour mixture into a blender, and process until smooth. (Or use an immersion blender). Cool completely, then stir in 1 of the egg whites.
5. Combine remaining ingredients: sugar, sour cream, and cream cheese. Beat with a mixer at low speed until smooth. Beat in vanilla and salt. Gradually add remaining 4 egg whites, beating well after adding each one. Pour into the graham cracker crust.
6. Drizzle guava mix over cheese mix. Swirl them together with a knife.(I don't know if my sister's was thicker, but it did not get as blended with the cheese as in the picture on the blog-- and I liked it). Instead it was like big fissures of guava.
7. Bake at 325° for 45 minutes or until cheesecake center barely moves when touched. (It may crack a little along the edges.)
8. Turn the oven off; cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around the outside edge.
9. Cool to room temperature, cover, and then chill at least 8 hours before serving.