The following recipe was shared at my Caribbean dinner event. You can read about it and get additional Caribbean recipes from the event HERE.
- 1 1/2 cups chocolate-wafer or graham-cracker crumbs
1/2 cup (1 stick) butter, melted
2 tablespoons plus 2 cups sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly
Heat oven to 350 degrees. Butter a 9-inch springform pan. Mix crumbs, butter and 2 tablespoons sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. (Leave oven on.)
Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.
Beat the cream cheese and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava paste. Pour into crust.
Wrap aluminum foil around the bottom and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.
Thirty minutes before serving, melt jelly with 1 tablespoon water, whisking, and gently brush on top. Chill at least 30 minutes more before serving.
Makes 12 servings.
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