Ingredients
Crust
- 1 cup coconut wafer cookie crumbs (or chocolate, graham crackers, or vanilla wafers)
- 2½ tablespoons melted butter
- 2 tablespoons flaked coconut
Cheesecake Filling
- 3 extra large eggs, separated
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 15-ounce container whole milk ricotta cheese
- 1 lemon, zested
- 1 cup guava puree, divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 6 1/2-inch springform pan with 3-inch sides using vegetable spray to prevent sticking, and set it aside.
- Make the Crust: In a small bowl, mix the coconut wafer cookie crumbs, melted butter, and flaked coconut until combined. Press this mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes until set. Remove from the oven and allow to cool completely.
- Separate Eggs: Separate the egg yolks and egg whites. Place the yolks into the bowl of a food processor and the egg whites into a large mixing bowl for later use.
- Prepare Ricotta Mixture: To the egg yolks, add sugar and vanilla extract. Process for about 1 minute until thick and creamy. Add the ricotta cheese and lemon zest, and process for another 30 seconds or until smooth. Transfer this mixture to a large bowl.
- Beat Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. Gently fold half of the egg whites into the ricotta mixture to lighten the batter. Then fold in the remaining egg whites carefully to maintain the airy texture.
- Assemble the Cheesecake: Pour half of the ricotta filling into the springform pan. Spoon 2 tablespoons of guava puree over the filling and create swirls using a toothpick. Pour the remaining ricotta mixture on top, smooth the surface, then drizzle another 2 tablespoons of guava puree on top and drag a toothpick through to form decorative swirls.
- Bake: Place the springform pan on a baking sheet lined with parchment paper. Bake for about 1 hour or until the cheesecake has set and starts to pull away from the pan’s sides.
- Cool and Chill: Transfer the cheesecake to a wire rack and allow it to cool completely. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight for the best texture and flavor.
- Serve: Remove the springform collar. Slice the cheesecake into 6 wedges and drizzle each slice with 2 tablespoons of guava puree before serving.
Notes
- You can substitute coconut wafer crumbs with graham crackers, chocolate cookies, or vanilla wafers based on your preference.
- Ensure egg whites are beaten to stiff peaks to achieve a light and fluffy cheesecake texture.
- Refrigerating overnight enhances the flavors and firmness of the cheesecake.
- Use fresh guava puree for the best flavor; canned can be used if fresh is unavailable.
- To prevent cracks, avoid opening the oven door during baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
