I had never made one before. I really don’t know why. Maybe because I always knew people who made some delicious cheesecakes and I didn’t need to make them myself (just like in the case of pumpkin pie ) But now that they are so far away, I need to start experimenting and making my own. They are really not that difficult to make. All I needed to get was the springform pan, which I bought for about $12 USD at a baking and raw materials.
I was going to make it last weekend for New Year’s, but the power at my parents’ house failed and didn’t get fixed until very late so I decided to wait until this week. I first thought about making a pumpkin cheesecake, but I’ve made a couple of pumpkin desserts for my family before and I wanted a little change. So I thought to include a “more Mexican” ingredient and since it is guava season down here now and I love guava, making this cheesecake was a no-brainer and it turned out delicious!
Guava and lime cheesecake
1 1/2 cups wafer or graham cracker crumbs
1/2 cup butter melted
2 TBSP sugar
1 cup guava paste or 1 1/2 cups of mashed fresh guava (see note below)*
2 cups sugar
1/4 cup fresh lime juice
4 8oz (225) packages of cream cheese at room temperature
4 large eggs
1 TBSP lime zest
The how to:
Notes: If you can get fresh guavas blend about 1/2 lb (250 gr) with just a little bit of water until they make a smooth mash. Pour the mixture through a fine-mesh sieve pressing lightly into a bowl. Mix with the lime juice to use for the cheesecake. I do recommend using fresh guavas, they are so much delicious.
The original recipe called for vanilla, but my mom pointed out that it would reduce the flavor of the lime. I’m glad I listened to her.