Brazilian Guava Cheesecake Sphere

Allergens

Milk, Eggs

Ingredients

• 1 cup guava puree
• 2 cups cream cheese, softened
• 3/4 cup powdered sugar
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 1/2 cup all
• purpose flour
• 2 large egg whites
• 1/4 tsp salt

Instructions

1. In a large bowl, mix the cream cheese and powdered sugar until smooth and fluffy.
2. Add lemon zest and juice to the mixture, stirring well. Set aside.
3. In another bowl, combine graham cracker crumbs, flour, and melted butter, mixing until well incorporated.
4. Preheat your oven to 350°F (175°C). Grease a muffin tin and set aside.
5. Press the graham cracker mixture into the bottom of each greased muffin cup.
6. Pour the cream cheese mixture over the graham cracker base, filling each cup to the top.
7. Bake for 20 25 minutes, or until the edges are golden and slightly firm to touch.
8. Allow the cheesecakes to cool completely in the muffin tin before removing them.
9. In a separate bowl, whisk egg whites and salt until stiff peaks form.
10. Gently fold the egg whites into the cooled cheesecake mixture.
11. Pipe or spoon the guava puree over the top of each cheesecake, creating a dome shape.
12. Chill the cheesecakes in the refrigerator for at least 2 hours before serving.

Chef’s Insight

To create the perfect sphere, use a silicone mold or shape the guava mixture by hand.

Notes

Adjust the amount of guava puree according to preference for a more or less fruity flavor.