Guava Cheesecake With Cashew-Ginger Crust Recipe

Ingredients

• 3/4 cup roasted unsalted cashews
• 1/3 cup light brown sugar, tightly packed
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 large egg, cold and lightly beaten
• 3 tablespoons candied ginger, finely chopped
• 1 -2 teaspoon ice water (if needed)
• 5 medium fresh guavas, very ripe
• 4 (2 lb) packages cream cheese, room temp.
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons good-quality vanilla extract (or seeds from half a vanilla bean)
• 3 large eggs, room temp.
• 1/2 cup mascarpone cheese
• 2 tablespoons good-quality guava jelly
• 1 tablespoon water

Instructions

1. In a food processor, pulse 3/4 cup roasted unsalted cashews and 1/3 cup light brown sugar until finely ground. Add 1 1/2 cups all-purpose flour and 1/4 teaspoon salt, pulsing to blend. Then, pulse in 1/2 cup cold unsalted butter until the largest pieces are the size of large peas. Next, add in 1 large cold and lightly beaten egg and 3 tablespoons finely chopped candied ginger, mixing until combined.
2. Transfer the dough to a bowl and work the egg in until a moist, crumbly dough forms. If the dough seems dry, incorporate up to 2 teaspoons of ice water. Be careful not to overwork the dough; simply rub the ingredients together until well-blended.
3. Press the dough into the bottom and halfway up the sides of a 9-inch springform pan, keeping the crust about 1/4 inch thick all around. Cover with plastic wrap and chill for at least 2 hours, or overnight.
4. After chilling, preheat the oven to 350°F (175°C). Unwrap the crust and prick it all over with a fork. Bake for 15 to 25 minutes until partly dried and firm but not overbaked. Set aside to cool completely.
5. Preheat the oven to 300°F (150°C). Peel 5 very ripe guavas with a veggie peeler and scoop out the seeds. Roughly chop the guavas and puree them in a food processor until smooth. Measure out 1 cup of guava puree, setting aside any extra for other uses.
6. In a large mixing bowl, beat 4 packages (2 lb) of room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add 1 1/2 cups granulated sugar and 1 1/2 teaspoons good-quality vanilla extract (or the seeds from half a vanilla bean), continuing to beat until fluffy.
7. Add in 3 large room temperature eggs, one at a time, beating well after each addition and scraping down the bowl often. Stir in 1/2 cup mascarpone cheese and the prepared guava puree until fully incorporated.
8. Pour the filling into the cooled crust and place the pan in the center of the middle oven rack. To prevent cracking, place a shallow pan of water on the bottom rack. Bake for 1 3/4 to 2 hours, until the edges are set but the center is slightly wobbly.
9. Once out of the oven, run a thin-bladed knife around the edge of the cheesecake to loosen it from the pan. Let it cool for 1 hour on a wire rack, then chill in the fridge for at least 4 hours or preferably overnight.
10. Once chilled, run the knife around the edge again before releasing the springform pan. In a small saucepan, melt 2 tablespoons of guava jelly with 1 tablespoon of water over medium heat, bringing it to a boil. Simmer for about 1 minute, then pour the glaze over the cooled cheesecake, spreading it evenly. Chill for an additional hour before serving. Store any leftovers covered in the fridge.