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Thanks Asit! A light and flavorful cheese cake is welcome in grim times such as these. I remember visiting some Brazilians from the south who served us guava jelly with cheese - I was a bit hesitant to try it but when I did it was really good. --Helga ----- Original Message ----- From: "The Thaumaturgist" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Saturday, March 22, 2003 10:13 AM Subject: [Goanet] GUAVA CHEESECAKE: A Tropical Delight > **************************************** > For more information/links, see http://goanet.netfirms.com > **************************************** > > > I was told that if you liked Guava and/or Cheesecake, this is > the closest thing to a place called Heaven. > > If interested, proceed at you own risk to verify. > > Asit K. Ghosh > Rockledge, Florida, USA > ============================================================= > In its truest form, cheesecake is a baked custard made with > cheese, eggs, sugar and sour cream or whipping cream. Changing > the proportion of these ingredients changes the texture and > flavor of the custard. > > In general, cheesecakes should bake in a medium to a medium-low > oven until the center is lightly set. Slow baking helps prevent > the cake from browning, cracking or drying out. Most cracks will > disappear as the cake deflates and settles. Some professional > bakers recommend placing a pan of water on the floor of the oven > to increase the humidity. If cracks don't disappear when the > cake cools, the Guava topping will hide the crevices nicely. > > Most important: The oven door should not be opened while the > cake is baking. > > Once the cake has cooled to room temperature it should be > refrigerated for several hours or overnight before cutting. > > > (1)RECIPE: > Yield: 16 servings. > 2 3/4 pounds cream cheese, at room temperature > 13 ounces Guava paste > 8 ounces heavy cream > 15 ounces granulated sugar > 1 1/2 ounces all-purpose flour > 1 teaspoon vanilla extract > 6 eggs > Prepared graham cracker crust in a springform pan > (see note below) > > (2)TOPPING: > 4 ounces Guava paste > 4 ounces water > > (3)DIRECTIONS: > 1. Heat oven to 230 F. In a mixer, place 13-ounces of guava > paste and cream cheese in the work bowl. Blend ingredients, > stopping once or twice to scrape down the sides of the bowl > with a spatula. > > 2. Add whole eggs, vanilla extract, heavy cream, granulated > sugar and flour. > > 3. Pour batter into prepared pan (see note). Bake 2 1/2 to > 3 1/2 hours, depending on efficiency of your oven. Cake will > be done with the batter has risen about 1 1/2 inches about > the pan. Turn off oven and let cool in oven for 1 hour. > > 4. Remove from the oven and cool completely in the refrigerator. > > 5. To glaze the cheesecake, place 4 ounces of guava paste and 4 > ounces of water in a skillet over low heat. Stir to blend. Cool > mixture and spread on top of the chilled cheesecake. > > (4)HOW TO PREPARE SPRINGFORM PAN: > Line the bottom of the pan with parchment paper and butter the > interior surfaces. Dust with flour. Mix 2 cups of graham cracker > crumbs with 1/2 cup ground almonds. Melt 3/4 stick of unsalted > butter and add to the crumb mixture. Press the mixture onto the > bottom and sides of the springform pan. Chill the crust for 1 > hour before using. > > (5)EQUIPMENT LIST: > Large electric mixer > Spatulas > Spring-form pan > Skillet > ============================================================= > > __________________________________________________ > Do you Yahoo!? > Yahoo! Platinum - Watch CBS' NCAA March Madness, live on your desktop! > http://platinum.yahoo.com > > _______________________________________________ > Goanet mailing list > [EMAIL PROTECTED] > http://www.goanet.org/mailman/listinfo/goanet > > _______________________________________________ Goanet mailing list [EMAIL PROTECTED] http://www.goanet.org/mailman/listinfo/goanet
