Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 3 packages (8 ounces each) of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 eggs
- 1 cup of cattley guava puree
- 1/4 cup of all-purpose flour
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar until combined.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a large bowl, beat the cream cheese, 1 cup of granulated sugar, and vanilla extract with an electric mixer until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Add the cattley guava puree and flour, and beat until well combined.
8. Pour the mixture over the cooled crust.
9. Bake for 50-60 minutes, or until the cheesecake is set and the edges are lightly browned.
10. Remove from the oven and let it cool to room temperature.
11. Cover and refrigerate for at least 4 hours, or overnight.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 460
- Fat: 31g
- Carbohydrates: 40g
- Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Cattley guava puree can be substituted with any other fruit puree.
Variations:
- Add a tablespoon of lime juice to the cheesecake mixture for a tangy twist.
- Top the cheesecake with whipped cream and fresh cattley guava slices.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before refrigerating to avoid condensation.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with fresh cattley guava slices and whipped cream.
Garnishes:
- Fresh cattley guava slices
- Whipped cream
Pairings:
- Serve with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit slices to hide the imperfections.
Food safety advice:
- Make sure the cheesecake is fully cooked before serving.
Food history:
- Cattley guava is a tropical fruit native to South America and is also known as strawberry guava.
Flavor profiles:
- The cheesecake has a creamy texture with a sweet and slightly tangy flavor from the cattley guava.
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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