GUAVA CHEESECAKE
Source: Cafe Tu Tu Tango

FOR THE GRAHAM CRACKER CRUST:
2 cups graham cracker crumbs
1/2 cup ground almonds.
3/4 stick unsalted butter, melted
FOR THE FILLING:
2 3/4 pounds cream cheese, at room temperature
13 ounces guava paste
8 ounces heavy (whipping) cream
15 ounces granulated sugar
1 1/2 ounces all-purpose flour
1 teaspoon vanilla extract
6 eggs
Prepared graham cracker crust in a springform pan (see note)
FOR THE GLAZE:
4 ounces guava paste
4 ounces water

TO MAKE THE GRAHAM CRACKER CRUST:
Line the bottom of the pan with parchment paper and butter the interior surfaces. Dust with flour.

Mix graham cracker crumbs with ground almonds; add the melted butter. Press the mixture onto the bottom and sides of the springform pan. Chill the crust for 1 hour before using.

TO PREPARE THE FILLING:
Heat oven to 230 degrees F.

In a mixer, place 13-ounces of guava paste and cream cheese in the work bowl. Blend ingredients, stopping once or twice to scrape down the sides of the bowl with a spatula. Add whole eggs, vanilla extract, heavy cream, granulated sugar and flour. Pour batter into prepared pan (see note).

Bake 2 1/2 to 3 1/2 hours, depending on efficiency of your oven. Cake will be done with the batter has risen about 1 1/2 inches about the pan. Turn off oven and let cool in oven for 1 hour. Remove from the oven and cool completely in the refrigerator.

TO GLAZE THE CHEESECAKE:
Place 4 ounces of guava paste and 4 ounces of water in a skillet over low heat. Stir to blend. Cool mixture and spread on top of the chilled cheesecake.

Yield: 16 servings.