Romeo and Juliet Cheesecake
One of my faves from Brazil is a simple dessert known as "Romeo and Juliet", or cheese with guava paste. Here I share these flavours in cheesecake form!
Servings: 12
Equipment
- 9-inch (23 cm) springform pan or other round cake pan with removable bottom
Ingredients
- 1 ¼ cup maria cookie crumbs about 15 cookies, crushed in the food processor or placed inside a plastic zip-top bag and crushed with a rolling pin
- ¼ cup butter melted
- 750 g cream cheese (3 brick packages) softened in the microwave for 45 seconds
- ½ cup sugar granulated
- 2 tsp vanilla extract
- 3 eggs
- 300-400 g guava paste
- ½ cup water
- 170 ml thick cream (1 small tin, 6 oz) whipping cream or crème fraîche, optional
Instructions
- Pre-heat oven to 325°F (165°C). Line the bottom (circle) and sides (long strip, optional) of a 9-inch (23 cm) springform pan with parchment paper.
- Combine butter with cookie crumbs and press to the bottom of the prepared pan.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on slowly after each addition just until incorporated. Do not overmix or whip.
- Pour cream cheese mixture over crust. Bake 50 to 55 minutes, or until the center is almost set but still looks a bit jiggly.
- Remove from the oven. Loosen cheesecake from rim of pan; let cool before removing rim. Refrigerate cheesecake for 3-4 hours before adding the topping.
- Cut guava paste into smaller pieces and add to a microwave-safe dish. Add water and microwave on high for 3 minutes, stir, heat for another 2 minutes, stir and repeat until all pieces are dissolved (or use a saucepan on the stovetop instead of the microwave). The mixture should be creamy and smooth. Depending on the consistency of the guava paste, a bit more water may be needed (add 1 extra tbsp at a time, careful not to make the mixture too runny).
- To make the guava topping even creamier and less sweet, add the thick cream (optional) and mix until incorporated.
- Remove pan bottom (and paper) and transfer the cooled cheesecake to a serving dish. Spread the guava topping over it, letting it run down the sides. Refrigerate until ready to serve.
Video
Notes
- If the cream cheese mixture is overmixed (especially after adding the eggs), it will rise more in the oven and the cheesecake will crack. Use low speed with the beater attachment (not the whisk) or mix by hand.
- Loosening the baked cake from the pan rim while still hot will help avoid cracking as it cools.
- The addition of thick cream makes the guava layer take a lighter, almost pink colour instead of the traditional deep red, but the rich creaminess is totally decadent!
- If you can't find guava paste, use dulce de leche or your favourite jam, thinned out a little if needed.