The story is that a long time ago on a small and enchanted little island, Guava met Cream Cheese. Guava noticed Cream Cheese first and was very taken with how smooth and understated he was, although Guava had heard that Cream Cheese could be a little sour on occasion. Suddenly Cream Cheese looked up and their eyes met. Cream Cheese couldn’t help but notice Guava because of her bright red dress. He walked across the room toward her with a smooth and seamless strut. Cream Cheese took Guava’s hand and introduced himself. She gave him a sweet smile. From then on Guava and Cream Cheese were inseparable. They were the perfect pair of sweet with a touch of sour, and they lived happily ever after.
Ok that was cheesy, but you have to admit it was entertaining. Right? :/ The thing is, there is some truth in that ridiculous story. Guava and cream cheese are truly meant for each other. They are a perfect harmonious pair that will always have a special place in my heart.
When I saw the recipe I knew I had to make it, asap. The original recipe was with a chocolate graham cracker crust and a cranberry swirl, but I decided to change it just a tads by using guava and a regular graham cracker crust. The bonus is that it’s a lighter version of your usual cheesecake but still managing to be rich and delicious.
You need a 9 inch spring form pan. Cover the bottom and sides of the pan with 2-3 layers of foil and spray the inside with non-stick cooking spray, set aside.
Put 4 oz of graham cracker in the food processor. It should be just one package.
Process the graham crackers using and on/off pulse until finely ground.
Drizzle with oil while pulsing.
Pulse until well combined and the graham crackers start to creep up the sides.
Pour the graham cracker crumble into the prepared pan.
Press mixture into bottom and 1/2 inch up sides of prepared pan. Bake at 375° for 8 minutes; cool on a rack.
Meanwhile back at the mixer….
Combine cheeses and sugar in mixer bowl.
Beat with a mixer at medium speed until smooth.
Stick your finger in it and lick it….it’s yummy.
Add 2 teaspoons of vanilla.
Add a pinch of salt, while wearing long sleeve hoodie, because it’s stinking freezing.
Add 1 cup of thick creamy greek yogurt, aaaaaand…beat it!
If you don’t have Greek yogurt you can strain 1 cup of regular plain yogurt in a mesh strainer lined with a paper towel for about 1 hour. Ta-da! Greek yogurt.
Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a clean and dry medium bowl, beat at high speed until soft peaks form using clean & dry beaters.
Tip: If you have a carton of liquid egg whites use 6 tablespoons and save two egg yolks.
Add beaten egg whites to cream cheese mixture.
Using a spatula gently fold beaten egg whites into cream cheese mixture.
Pour filling over crust.
Drain guava shells of syrup. Place shells in a food processor; process 1 minute or until smooth.
Dollop guava puree over filling.
Swirl together using the tip of a knife.
Here is where you can get creative. You can swirl as little or as much as you want. I am a big swirly-whirler.
Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches.
Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.
Even though this cheesecake uses low fat cheese, non-fat greek yogurt and egg whites it is everything rich and creamy that you would want in a cheesecake.
If you are a fan of the dense thick new york cheesecake then you may want to look elsewhere, because this is not it. I prefer my cheesecake to be light, smooth and velvety. I like it when I can just slide the side of my fork down into the cheesecake instead of having to stab it and break a piece off. This cheesecake meets every expectation and desire I would want from a cheesecake. Then to top it of with a sweet swirl of guava….well I may as well be in heaven.
If you don’t have guava shells no worries, you could easily replace the guava with blueberry, strawberry or raspberry swirl. Mmmmm….
- 4 ounces graham crackers
- 3 tablespoons canola oil
- Cooking spray
- 1 16 oz can of guava shells in heavy syrup
- 1 cup sugar
- 2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1 cup plain fat-free Greek yogurt
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 2 large egg whites
- Preheat oven to 375°.
- Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
- Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
- Reduce oven temperature to 325°.
- Drain guava shells of syrup. Place shells in a food processor; process 1 minute or until smooth.
- Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
- Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture.
- Pour filling over crust. Spoon guava puree over filling; swirl together using the tip of a knife.
- Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to the pan to a depth of 2 inches. Bake at 325° for 50 minutes or until the center of cheesecake barely moves when the pan is touched.
- Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from the oven. Run a knife around the outside edge. Cool on a wire rack. Cover and chill 8 hours.
adapted from Cooking Light Dec 2010
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Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 116mgCarbohydrates: 38gFiber: 3gSugar: 26gProtein: 6g