Growing up Cuban meant always having guava paste in the house. We would pair a slice of the rusty colored fruit paste with a slab of cream cheese on a galleta (Cuban cracker). The sweet/tart taste of the guava was perfectly juxtaposed with the smooth cream cheese.
I close my eyes and can still taste it. *sigh*
I am still, unapologetically, a lover of all-things-guava. But now my tastes have umm… “evolved” a bit…
1 3/4 cups sugar, divided
1 1/4 cup graham cracker crumbs
4 Tbsp. butter, melted
1/2 cup water
1/2 cup lime juice
8 ounces guava paste, cut into small pieces (about 1/2 a bar)
5 large egg whites, divided
1/2 cup sour cream
2 (8-ounce) packages cream cheese, softened
1 1/2 tsp. vanilla extract
1/8 tsp. salt
1. Preheat oven to 400°.
2. Coat a 9-inch springform pan with cooking spray.
3. In a large bowl, combine 1/4-cup sugar, graham cracker crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of the springform pan.
4. Bake at 400° for 7 minutes. Cool on a wire rack.
5. Reduce oven temperature to 325°.
6. Combine 1/2-cup sugar, 1/2-cup water, lime juice, and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Cool slightly.
7. Pour mixture into a blender, and process until smooth. Cool completely. Stir in 1 of the egg whites.
8. Combine remaining ingredients: sugar, sour cream, and cheese in a medium bowl; 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.
9. Pour cream cheese mixture into prepared pan.
10. Drizzle guava mixture over cheese mixture.
11. Swirl them together using the tip of a knife.
12. Bake at 325° for 45 minutes or until cheesecake center barely moves when touched. (It may crack a little along the edges.)
13. Turn the oven off; cool cheesecake in closed oven 30 minutes.
14. Remove cheesecake from oven. Run a knife around outside edge.
15. Allow it to cool to room temperature.
16. Cover and chill at least 8 hours before serving.
(Recipe posted with a different story on Babalú blog.)