Naju’s Guava Cheesecake

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 NAJU’S GUAVA CHEESECAKE

Topping

Melt together guava paste, 1/2 cup white wine, juice of 1/2 lemon. Set aside.

Crust

12 graham crackers

6 tbsp butter, melted

2 tbsp sugarguava cheesecake

pinch of coarse salt

Cheesecake

2 1/4 cups brown sugar

1/2 cup all-purpose flour

1 cup sour cream, room temperature

1 1/2 tsp pure vanilla extract

5 large eggs, room temperature

– Preheat oven to 350 degrees. Butter sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.

– Process graham cracker in food processor until fine. Mix crust ingredients in a medium bowl. Pat mixture evenly into bottom of pan. Put in freezer for 15 minutes. Then bake crust for 15 minutes and set aside to cool while assembling the cheesecake.

– Beat cream cheese with paddle mixer for 3 minutes until fluffy.

– In a large bowl whisk together sugar and flour. Switch to mixer on low speed gradually adding flour/sugar to the cream cheese until smooth. Add sour cream and vanilla until smooth. Add eggs one at a time until just combined; do not overmix.

– Pour cheesecake filling into pan with crust. Place pan inside a large, shallow roasting pan. Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the springorm pan.

– Bake 45 minutes. Reduce oven temperature to 325 degrees. Continue to bake about 30 minutes more until the sides are set and center still wobbly. Turn off oven; leave cake in the oven with the door ajar for 1 hour. Transfer to wire rack and cool completely.

– Spread guava topping all over the top of the cheesecake. Refrigerate, uncovered, at least 6 hours or overnight, before un-molding cake by running a knife around edges of the pan.

Storage- Wine, Beer, Liquor

wine storage

 

Bottle Storage:

Wine

Store in a cool, dark place at 50-55 degrees, (do not fluctuate temperature, keep constant). Wine turns/oxidizes at 75 degrees. Store horizontally to keep the cork moist and prevent it from drying out. Keep still. Try not to move the wine bottles once stored. Dark green bottles are preferable.

Beer

Store upright to minimize oxidation between beer and bottle cap, and so unfiltered beer sediment stays on bottom. Like wine, it is recommended to find a cool, dark place with a temperature of 50-55 degrees. Most beers have an expiration date and are not recommended for aging, except for those heftier beers that are ripe for maturation, such as: vintage beers, barleywines, imperial stouts, Belgian strong ales, lambics, and old ales…

Liquor

Store upright. The theory is that lids are less reliable and can leak. A bottle of vodka will not go bad due to its alcohol content.