Pineapple Cheesecake with Guava Glaze
- 1 can(s)
- frozen guava juice concentrate
- 3 Tbsp
- strained fresh squeezed lime juice
- 1 2/3 c
- chopped fresh pineapple
- 6 oz
- pineapple juice
- 1/4 c
- strained fresh lime juice
- 1 1/4 c
- graham cracker crumbs
- 4 Tbsp
- melted butter
- 1/4 c
- 2 lb
- cream cheese (4 8-oz. pkgs.)
- 1 c
- 1 1/2 tsp
- vanilla extract
- chopped crystallized ginger, for garnishing plate
How to Make Pineapple Cheesecake with Guava Glaze
- 1Make the guava glaze: combine the frozen guava concentrate and 3 tablespoons lime juice in a non-reactive saucepan and cook until the mixture reduces by one third. Remove from the heat and transfer to a non-reactive container. Chill thoroughly.
- 2Combine the pineapple, pineapple juice, and 1/4 cup lime juice in a medium saucepan and cook over low heat until most of the liquid has reduced and the pineapple is very tender, about 20 minutes. Be careful not to let the pineapple burn towards the end of the cooking time. Remove from the heat and puree until very smooth. Chill thoroughly before proceeding. You should have about 1 cup of puree.
- 3Preheat the oven to 325 degrees F.
- 4Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to mix well. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake until golden brown and fragrant, about 10 minutes. Transfer to a wire rack to cool while you prepare the cheesecake filling.
- 5In the bowl of an electric mixer combine the cream cheese and sugar until very smooth, stopping to scrape down the sides of the bowl as necessary. Add the eggs 1 at a time, mixing thoroughly between additions. Add the pineapple puree and vanilla. Transfer the mixture to the prepared springform pan and bake until the cheesecake is set in the center and lightly golden around the edges, 55 minutes to 1 hour. Carefully remove from the oven and transfer to a wire rack to cool. Refrigerate at least 4 hours and up to overnight before serving.
- 6Move chilled cheesecake to a serving platter and spread some of the glaze on top. Serve additional glaze alongside for those who want to add more. Garnish the plate with chopped crystallized ginger if desired.
- 7Note: The guava glaze and pineapple puree used in this recipe may be made up to 1 week in advance and stored in non-reactive, airtight containers in the refrigerator.