Home Sweet Guava Ricotta Cheesecake

Guava Ricotta Cheesecake

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable
A new cheesecake on my blog, directly inspired by those found in Brazil. With ricotta and guava! A very simple delight to make at home. I make it not very sweet and with the ricotta, you get a lighter, less oily texture than my other very dense, creamy cheesecake (which I love like this!). The guava brings just the right amount of exotic flavor and blends perfectly with this lighter cheesecake. 

Recipe for a 20cm chessecake:
  • 165g of cookies (hobnobs are perfect, recipe HERE
  • 50g of butter
  • 10g of sugar
  • 500g of ricotta cheese
  • 260g of sweetened condensed milk
  • 35g of flour
  • 3 eggs
  • 300g of guava jam

Use a blender to grind the selected dry cakes into powder. Add the sugar.




Pour in the melted butter and mix thoroughly. 



 




Place a sheet of parchment paper in a 20cm diameter springform pan. Simply open the mold, place the sheet and then close to wedge it in.




Pour the powdered batter into the pan. 




Then press well with the back of a spoon. 







Bake for 10-15 minutes (at 160°C). Set the oven to 170°C for the rest of the recipe.

Beat the egg whites until stiff. 
In a separate bowl, combine the sweetened condensed milk, yolks, ricotta cheese and flour. 

Gently fold in the egg whites as if you were making a mousse. 

Place in the pan and bake for 40 minutes at 170°C (preheated, rotating heat).

It’s done! The cheesecake puffs up and cracks a bit, but will fall back to its original height after 20 minutes. 

Pour the guava jam or jelly into a saucepan. Add a little water if necessary. It all depends on the consistency of the jam or jelly you have. 

Melt over low heat.

Then pour over the cheesecake.

Spoon the mixture to the edge of the cheesecake.

Chill overnight before removing the hinge.

That’s it! You can finally serve it. However, I find it even better after 2 days in the fridge (wrapped in cling film to keep it from smelling like a fridge! ). 

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