Celestial Brazilian Cheesecake: A Vegetarian Wonder

Allergens

Dairy, Eggs

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 24 oz mascarpone cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 cup guava paste, cut into small cubes
• ¼ cup fresh lime juice

Instructions

1. Preheat oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan, creating an even layer.
2. In a large bowl, beat together the mascarpone cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
3. Fold in the guava paste cubes, ensuring they are evenly distributed throughout the batter. Pour the mixture over the prepared crust.
4. Bake for 1 hour and 20 minutes, or until the center is set and barely jiggles when shaken. Remove from the oven and let cool at room temperature for 30 minutes.
5. Combine lime juice with ½ cup sugar in a small saucepan over medium heat. Cook until the sugar has dissolved and the mixture has slightly thickened, creating a simple syrup. Allow to cool.
6. When the cheesecake has cooled, pour the lime syrup evenly over the top. Cover and refrigerate for at least 4 hours, or overnight.

Chef’s Insight

The tangy lime syrup cuts through the richness of the cheesecake, creating a perfect balance of flavors.

Notes

Use a sharp knife to cut through the dense cheesecake.