Equipment
- Spring form pan
Ingredients
- 4 8oz Blocks of cream cheese at room temperature
- 11 oz Guava paste
- 1 cup Sugar
- 3 Large eggs at room temperature
- 3/4 cup Sour cream
- 3/4 cup Water
Maria Cookie Crust
- 7 oz Maria cookies (1 pack)
- ¼ cup Butter
Whipped Cream
- 8 oz Heavy whipping cream
- 2 tbsp Sugar
Instructions
- Pre-heat the oven to 325F.
- Dice guava into small pieces. In a medium sauce pan add the dice guava and ½ cup of water. Melt the guava over low-medium heat. Using a whisk continuously stir until all the guava is melted.
- In a food processor, add all of the Maria cookies, and pulse to make the crumbs from the crust. (you may have to do half the cookies, crush them and then add the rest of the cookies.) You can also crush the cookies by hand, by placing them in ziplock bag and crushing them with a rolling pin or kitchen hammer.
- Once all the cookies are crushed. Melt ¼ cup of butter and add it to the crushed cookies. Pulse the food processor to incorporate the butter.
- Using a 9in springform pan, coat the bottom and the sides with butter. Add the crumbs of the maria cookies to the bottom of the pan. (Only use about 3/4 of the crumbs. The rest will be used to top the cheesecake). Using the bottom of a cup or any other flat object, press the crumbs down firmly.
- In a bowl, add the softened cream cheese and sugar. Mix with a mixer until smooth. Add each egg one at time. Mixing each one after they are added.
- Once the eggs are incorporated, add the sour cream and add ¾ cup of the melted guava (the rest will be used to make the glaze.) Mix until everything is combined.
- Pour the mixture into your pie pan and place it in the oven for 50-55 minutes.
- The cheesecake will be slightly wiggly when you take it out of the oven but it will set. Let it cool to room temperature on the stove and then place it in the fridge for a few hours to cool.
- Prior to serving, add 2/3 cup of water the rest of the guava that was left in the pan. Heat over medium-high heat and continuously stir. You want the guava to get a syrup like consistency. You may add more water if necessary. Set aside and let it cool.
- To make whip cream from scratch, pour an 8oz heavy cream into a bowl and add two tablespoons of sugar. Mix until mixture becomes thick.
- To serve, add the guava syrup on top of the slice cheesecake. Add a dollop of whip cream and sprinkle the remaining Maria cookie crumbs on top. Enjoy!
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