Guava Cheesecake

Ingredients

Crust

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1 ¼ cups chocolate ice box cookie crumbs or graham cracker crumbs

1/3 cup melted butter

2 tablespoons sugar

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Filling

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1 cup guava paste (made by Goya, available at Latin food stores)

1/3 cup fresh lemon juice

2 lbs. Cream cheese at room temperature

2 cups sugar

4 extra large eggs

2 teaspoons vanilla

1 tablespoon grated lemon zest

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Glaze

¼ cup red currant jelly

About 1 tablespoon water

Procedure

Preheat oven to 350 deg. F.  Butter a 9-inch spring form pan.

Prepare the crust.  Mix the cookie crumbs, melted butter, and sugar in a mixing bowl to form crumbly dough.  Press the dough over the bottom and up the side of the spring form pan.  Bake the crust until almost dry, about 10 minutes.  Set aside to cool.

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Melt the guava paste in lemon juice whisking steadily over medium heat.  Let the mixture cool slightly.  Beat cream cheese with sugar until light and fluffy.  Beat in eggs, one at a time.  Beat in vanilla, lemon zest, and melted guava paste.  Pour filling into pan, and bake.

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Cool completely before refrigerating for at least 6 hours.

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Prepare glaze by melting the jelly with water.  Brush over cheesecake

Serving Information

• Serves:
• Fat: g
• Calories: