Romeo and Juliet Cheesecake Recipe
Romeo and Juliet Cheesecake Recipe – flawlessly smooth with a heart-skipping guava paste glaze. A love story in every bite!
Equipment
- Stand Mixer and Paddle Attachment
- 9 inch spring form pan
- Large roasting pan This is where you will be pouring water for the water bath.
- large pan This will accommodate your springform pan, and will be placed on top of the roasting pan. This can be a larger 10 inch pan for example, or anything else you have around. The goal here is to protect your cheesecake and ensure it does not get wet.
Ingredients
For the Crust
- 70 grams of finely chopped walnuts use a food processor or a knife and a cutting board
- 200 grams of graham cracker crumbs (2/3 cup) you can buy them or crush them on your own using a food processor or a rolling pin and a ziplock bag
- 3 tablespoons sugar
- 90 grams melted butter (6.5 tablespoons) or use unsalted butter + pinch of salt
For the Cheesecake
- 32 oz cream cheese 910g, 4 blocks, softened to room temperature
- 1 cup sugar 200g
- 2/3 cups sour cream 160g
- 1 ½ teaspoons vanilla extract
- 4 large eggs room temperature, lightly beaten
For the Guava Glaze
- 500 grams of guava (If you do not know what guava paste is or where to find it check the FAQ section.
- 1/2 cup + 2 tablespoons of water
Instructions
Preheat & Crust
- Grease your springform pan with butter and preheat the oven to 325°F (160°C).
- Crush graham crackers and walnuts, add sugar, and mix with melted butter. Press into a 9” springform pan.
- Bake your crust for 10 minutes and let it cool while you prepare the cream cheese mixture
Cheesecake Mix
- In a stand mixer, blend cream cheese until smooth. (use paddle attachment, and remember to use room temperature ingredients)
- Add sugar, sour cream, and vanilla; mix well.
- Gradually add lightly beaten eggs, stirring after each addition. Be careful not to incorporate too much air. (see tips*)
Bake
- Pour batter into the springform pan.
- Place the springform pan inside a larger pan.
- Place both pans inside a large roasting pan with warm water halfway up the sides.
- Bake at 325°F (160°C) for 50-60 minutes (possibly longer, check my tips)
Cool
- Turn off the oven and let it cool inside for 10-15 mins.
- Remove it from the oven and let it cool on top for an additional 10 minutes.
- After it has been cooling outside the oven for about 10 minutes, gently loosen the crust with a knife all around your cheesecake.
- Now, leave it on top of your oven to cool for 1-2 hours, then refrigerate overnight.
Guava Glaze
- In a saucepan, melt guava with water.
- Pour over chilled cheesecake.
- Return the cheesecake to the fridge to allow the guava layer to firm up or slice it right away so that the guava topping will drizzle as you cut (see pictures).
- Serve and enjoy!
Notes
- To ensure a crack free cheesecake make sure to read and follow all the tips provided in this blog post.
- Calories provided are estimates based on standard serving sizes. Individual portion sizes and ingredient variations may affect nutritional values
Nutrition
Calories: 1296kcal
