Guava Marmalade Cheesecake
Guava Marmalade
7 ripe guavas
1 1/4 cup sugar
water
Wash guavas, cut them halved or quartered and bring the boil with enough water to almost cover them. If you prefer, you can peel the fruit before cooking.
When it starts to boil remove from heat and allow to cool before placing in a blender without the water. Blend and then strain. You can also boil a few minutes longer and then strain. By doing it this way you avoid using the blender.
Add sugar and bring to a medium heat, stirring constantly with a wooden spoon, cook until thickened or to your personal jam consistency preference. Turn into a bowl and let cool before using.
When it starts to boil remove from heat and allow to cool before placing in a blender without the water. Blend and then strain. You can also boil a few minutes longer and then strain. By doing it this way you avoid using the blender.
Add sugar and bring to a medium heat, stirring constantly with a wooden spoon, cook until thickened or to your personal jam consistency preference. Turn into a bowl and let cool before using.
Crust
6 tablespoons unsalted butter room temperature
3 tablespoons sugar
12 graham crackers (3-by-5 inch)
Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed crackers and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
Guava cheesecake
1 lb. Cream Cheese, room temp
1 cup (7.5 oz.) Sugar
1/2 cup of flour
3 lrg Eggs, room temp
1 ½ tsp pure Vanilla Extract
¼ tsp Salt
12 oz plain yogurt, room temp
1 cup Guava Marmalade
Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at
medium speed using the whisk attachment.( It gives the cake
that mousse quality). Add eggs, 1 at a time, scraping bowl and beating after each
just until smooth. Add vanilla & salt and beat until incorporated. Beat in yogurt. Beat in guava marmalade. Wrap the pan with the crust in a double layer
of aluminum foil.
Pour batter into crust. Place in water bath (hot water) in a larger oven proof pan
Bake 45-55 min.
To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with guava marmalade.
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