Naju’s Guava Cheesecake




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


12 graham crackers

6 tbsp butter, melted

2 tbsp sugarguava cheesecake

pinch of coarse salt


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.


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