Yield: 4-8 servings.
Executive Chef Adam Votaw, Chispa, Coral Gables, FL.
3 lb. cream cheese
1-1/2 lb. granulated sugar
6 oz. heavy cream
2 oz. lemon juice
1 lb. guava paste
One Graham Cracker Crust:
4 cups graham cracker crumbs
3/4 lb. unsalted butter, melted
1 cup granulated sugar
Preheat oven to 300°F. In a large bowl, add cream cheese, sugar, eggs, heavy cream and lemon juice and mix well. In a large pot, melt guava paste until it can be stirred. Remove from heat and let cool.
Pour approximately 1/3 of the cheese cake filling into the crust. Spoon thin drops of the chilled guava paste on top of the cheese cake batter (it's not necessary to spread the paste) and pour a second layer of the cheese cake filling over the guava. Repeat the process, finishing with the guava paste on top.
Place cake in a water bath and bake for approximately 90 minutes or until a toothpick inserted into the cake comes out clean. Chill. Before serving, sprinkle granulated sugar over the top and caramelize with a blow torch to form a hard, golden crust.
For graham cracker crust: Mix all ingredients together. Place the mixture at the bottom of a 12" spring form nonstick pan and press firmly to create an even layer. Pre-bake crust for 10 minutes at 300°F; set aside.