10 Servings
4 Hours, 15 Minutes
Allergens
In the spicy makeup of what makes me Shena, I have a Chilean Mom, a Venezuelan Dad, a Peruvian Uncle, a Cuban Aunt, a Russian Uncle, a Jamaican Aunt, and more. It’s natural to get the tastebuds going with latin flavor, and so my Guava Ricotta Cheesecake was born. The textures of this cake combined with the delicious flavors delicately intertwine for a delightful combination. Tangy and rich creamy sweetness will put a smile on everyone’s face as they go for more. Shavuot’s not complete without this new dessert staple, that becomes your own.
Yields: 10″ Round
Preheat oven to 350 degrees Fahrenheit.
Process crackers in processor until fine. Pour butter in and mix until blended. Pat mixture along bottom of a 10-inch springform pan and up to a one-inch border along pan walls. Bake on 350 for 10 minutes, until golden. Set aside to cool.
In a mixer with whip attachment, beat condensed milk and cream cheese until combined well. Next add in ricotta, vanilla, and eggs one at a time, until well blended.
Pour mixture into crust. Bake 50 minutes, while testing to make sure it comes out clean from the center. Cool and chill a few hours.
Once cool, refrigerate overnight.
Melt guava paste over double boiler, adding in the cream, combining to be smooth and jellylike.
Spread smoothly over Ricotta Cheesecake, and add berry garnishes.
Notes:
If you have any questions on this recipe, please feel free to reach out to: [email protected]
The cheesecake is so flavorful! We loved it!
This recipe was amazing!! really appealed to my cuban blood!!! so easy to follow and was beautiful and tasty
wow! such a great recipe and unusual combination of ingredients for amazing results!
Did you leave out the sugar in this recipe?
Can i use 1% milk instead of condensed milk.
The sweetened condensed milk is very sweet, you don’t need additional sugar. You cannot substitute regular milk for it, it is totally different. However, you can easily make it on your own.