I am meeting cherished friends after six months! So lunch is to be a small spread. Fresh baked bread, fish tagine, potatoes and black beans, fava bean salad, devilled eggs and the sweet finish is a guava cheesecake.
I discover a pouch of raspberry-pink guava pulp. It is thick and viscous, ideal for my no-bake cheesecake. My sister makes a strawberry one that I can polish off all by myself. I substitute the strawberry puree for guava. Whipped with cream cheese, cream and sugar, the batter is mixed with gelatin and set in a graham cracker crust. I love the ease of this fast setting dessert. Unusual and delicious too!
GUAVA CHEESECAKE
Adapted from Prasanna Gokhale
Serves 8
1 cup Graham Cracker crumbs ( 9 Graham Crackers pulsed in a food processor)
4 tablespoons melted Butter
1 tablespoon Sugar
1 envelop unflavored Gelatin
2 tablespoons Water
1 cup Guava Pulp plus 2 tablespoons more for garnishing
8 oz Cream Cheese, softened
1 1/4 cup Cream
1/3 cup Sugar
Combine the graham cracker crumbs, melted butter and sugar in a bowl. Use a fork to mix the crumbs till they resemble wet sand.
Transfer the crumbs to a 9" pie or quiche plate. I like one with a fluted edge.
Press the crumbs into the plate with a spatula going all the way up the sides of the dish. Keep aside.
Heat the gelatin and water in a double boiler. I used a small pan of simmering water, over which I placed a larger pan that held the gelatin and water. Whisk till gelatin has dissolved. It should take about 4-5 minutes.
Process guava pulp, cream cheese, cream and sugar in a food processor till smooth.
Add gelatin and pulse a few times.
Pour this mixture over the graham cracker crust.
Smooth the top with a spatula.
Dot the top with small portions of guava pulp.
Poke the guava dots with the tip of a skewer. Move the skewer clockwise to make swirls in the top of the cheesecake. Or leave this step out and proceed.
Cover and refrigerate for 4-5 hours or until firm.
Cut slices and enjoy!
No comments:
Post a Comment