Guava-Swirled Cheesecake



  • 1 2/3 cups sugar, divided
  • 1 cup graham cracker crumbs (about 6 cookie sheets)
  • 1 tablespoon butter, melted
  • Cooking spray
  • 1/2 cup water
  • 1/2 cup fresh lime juice
  • 12 ounces guava paste, cut into small pieces
  • 5 large egg whites, divided
  • 1/2 cup reduced-fat sour cream
  • 2 (8-ounce) packages 1/3-less-fat cream cheese, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt


    1. Preheat oven to 400°.

    2. Combine 1/3 cup sugar, crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 7 minutes. Cool on a wire rack.

    3. Reduce oven temperature to 325°.

    4. Combine 1/3 cup sugar, 1/2 cup water, juice, and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Cool slightly. Pour mixture into a blender, and process until smooth. Cool completely. Stir in 1 egg white.

    5. Combine remaining 1 cup sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth. Beat in vanilla and salt. Gradually add remaining 4 egg whites, beating well after each addition. Pour cheese mixture into prepared pan. Drizzle guava mixture over cheese mixture; swirl mixtures using the tip of a knife. Bake at 325° for 45 minutes or until cheesecake center barely moves when touched.

      7. Turn oven off; cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours before serving.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach