Adapted from a recipe I found in a Land O'Lakes holiday cookie mag. Unusual but good (calls for a cake mix as the cookie base). They went over pretty well with my favorite group of culinary guinea pigs, my coworkers!
I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago.
Posting this for safekeeping, since it combines two of my favorite things -- cheesecake and guava. Adapted from "In the Sweet Kitchen" by Regan Daley. NOTES: 1. Fresh guavas are recommended for the filling, but I'm sure that canned ones would work just fine if, like me, you can't get your hands on a decent fresh guava in your area. 2. Allow at least two days to make this, because both the unbaked crust and the finished cheesecake need chilling time, preferably overnight. The unglazed cheesecake can be made up to 3 days ahead. Cook time includes chilling times.
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