This cheesecake already was presented here with a strawberry jelly topping. But the recipe is so good that we adapted a little bit and made this guava paste-lemon touch version.
Recipe adapted from Padaria Online.
200g digestive cookies, processed
5 tbsp butter
1 tbsp cold water
300g cream cheese, in room temperature
200ml double cream
Zest of 1 lemon
2 tbsp lemon juice
200g guava paste
1 tbsp lemon juice
2 tbsp water
1. In a bowl, rub the butter in the cookies until resembles bread crumbs. Add 1 tbsp water, but if necessary add a little more. Press this mixture onto the base of a 22cm springform round pan and bake in 350˚F oven for 10 minutos.
2. Cream the cream cheese with sugar until is fluffy. Add the eggs one at a time, beating well after each addition. Beat in cream and zest and juice of lemon. Pour this mixture over the baked crust and bake again in 350˚ oven for 15 minutes, decrease the temperature for 300˚C and bake for more 30 minutes, when the center of cheesecake it doesn't liquid, but isn't completely set, it's time to turn off the heat. Let cool inside the oven for 1 hour.
Heat guava paste with lemon juice and water until make a thick syrup. If necessary add a little more water. Let cool for 5 minutes and cover the cheesecake. Chill in the fridge.
Serve: 8 portions.
Another sweet pies:
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