Guava Marmalade Cheesecake - Cheesecake de Goiabada



Guava is one of my very favorite fruits. When I was a child, every weekend my family went to my grandparent’s farm. My sister, cousins and I loved to eat fresh guava directly from the orchard. The red guava was the fruit that I most enjoyed to pick up and eat. It’s impressive how they are juicy and flavorful in its freshest moment.






This tropical fruit has a beautiful pink and sweet flesh. It is rich in vitamins A and C. It’s also a good source of polyphenols and carotenoids, which have high antioxidant properties. As it contains a high level of pectin (a gelling agent that gives the jelly-like consistency) guavas are quite used to make candies, jams and my favorite one: goiabada, which is the name given by the Brazilians for guava marmalade.




Goiabada, is another classic Minas candy. It's made with guava and sugar. It’s very common eat goiabada with a slice of Minas cheese as a dessert in Brazil. The Brazilians call this combination as “Romeo and Juliet”. This dessert was my inspiration to make a guava cheesecake. First, I prepared the goiabada and then I used it to make a New York-style cheesecake. If you are looking for a recipe to add flavors in a dessert, goiabada will be a perfect choice!





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.

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


In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese.
 Beat cream cheese and sugar until very smooth about 3 min( 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.