Triple Crème Cheesecake with Guava Sauce
A bright guava sauce serves as a tropical foil to this rich cheesecake made with triple crème cheese.
- Makes16 to 20 servings
- Cook Time1½ hours
- Active time plus cooling30 minutes active, plus cooling
- 3
At Maximo Bistrot, chef Eduardo García’s acclaimed Mexico City restaurant, we tasted an exceptionally delicious guava cheesecake. In addition to standard cream cheese, the cake is made with French triple crème cheese—plus heavy cream and a good dose of eggs—but the light, almost lilting texture belies its richness. Guava sorbet and compote accompanied the cake, the tropical fruitiness complementing and balancing the savoriness of the cheeses. We adapted the recipe, adjusting the cheesecake formula just slightly and creating an easy guava sauce to take the place of the sorbet and compote. Saint André cheese is a widely available type of French triple crème and what we call for in this recipe. The rind from the cheese must be removed before use, so you’ll need to purchase about 1¼ pounds in order to obtain 1 pound, trimmed. To make the sauce, you will need guava nectar, which is sold in cans, aseptic packaging (like boxed broth) or refrigerated cartons (like orange juice); if you have a choice of pink or white guava nectar, the former will yield a more attractive sauce. Note that a nonstick springform pan with a dark finish requires a slightly lower oven temperature to compensate for the heat absorption properties of the pan. (We advise against using a springform with a lip or moat around the bottom intended for containing leaks; during testing, we found the unusual raised bottom of this type of pan to affect the browning of the crust and baking time for the filling in unpredictable ways.) Both the cheesecake and sauce can be made up to three days in advance.
Don’t begin making the cheesecake until the cheeses, eggs and cream are at room temperature. If the ingredients are cold, they won’t mix easily and the batter may wind up lumpy. However, it’s easiest to remove the rind from the soft, buttery Saint André cheese while it’s cold, so do the trimming before allowing it to come to room temperature.
Step 1
To make the cheesecake, butter the bottom and sides of a 9-inch springform pan. If the pan is nonstick with a dark finish, heat the oven to 400°F with a rack in the lower-middle position; if it is not, heat the oven to 425°F.
Step 2
In a medium bowl, whisk together the 71 grams (⅓ cup) sugar, the 87 grams (⅔ cup) all-purpose flour and the almond flour.
Sprinkle 2 tablespoons of the mixture into the prepared springform pan and turn to evenly coat the bottom and sides, then tap any excess back into the bowl.
Set the pan on a square of extra-wide foil and fold the foil up the sides, pressing it against the pan.
Step 3
To the flour mixture, add the butter, then, using your fingers, rub it into the dry ingredients until the mixture resembles wet sand.
Transfer to the prepared pan and press firmly into an even layer in the bottom.
Set the pan on a rimmed baking sheet; set aside.
Step 4
In a small bowl, whisk the remaining 24 grams (3 tablespoons) all-purpose flour to remove any lumps; set aside.
In a stand mixer with the paddle attachment, mix both cheeses, the remaining 214 grams (1 cup) sugar and the vanilla on low until combined, about 1 minute; scrape the bowl once or twice.
Increase to medium-high and beat until the mixture is smooth and fluffy, scraping the bowl as needed, 3 to 4 minutes.
Step 5
With the mixer running on low, add the flour and mix just until combined, about 30 seconds; scrape the bowl.
With the mixer running on low, add the eggs one at a time, mixing until incorporated, 10 to 15 seconds, after each addition. After all the eggs have been added, scrape the bowl, then beat on medium until well combined, about 1 minute.
With the mixer running on low, slowly pour in the cream; this should take about 1 minute.
Remove the bowl from the mixer and stir with a silicone spatula, making sure to scrape the bottom and sides of the bowl; the batter will be thin.
Step 6
Pour the batter into the prepared pan; it will be quite full.
Place the baking sheet in the oven and bake for 40 minutes; the cake will rise above the rim of the pan and the surface will be deeply browned.
Turn off the oven, prop open the door with the handle of a wooden spoon and continue to bake the cake with the oven’s residual heat for 15 minutes.
The center of the cake should reach 150°F to 160°F; if it does not, return it to the oven, close the door and continue to bake with the oven’s residual heat until the center comes up to temperature.
Step 7
Transfer the baking sheet with the cheesecake to a wire rack; the center of the cake will still be wobbly.
Cool for 1 hour; the cake will deflate as it cools.
Refrigerate, uncovered, until fully chilled, for at least 4 hours or up to 3 days. Once fully chilled, cover the cake with foil or plastic wrap.
Step 8
To make the sauce, while the cheesecake cools or chills, in a 12-inch skillet, bring the guava nectar to a simmer over medium-high, then reduce to medium-low and simmer, stirring occasionally, until reduced to about 1½ cups, 12 to 15 minutes.
Meanwhile, in a small bowl, whisk together the sugar, cornstarch and salt.
Step 9
When the guava nectar is properly reduced, whisk in the sugar mixture and return to a simmer, stirring constantly, and cook for about 1 minute; the mixture will thicken very slightly.
Pour into a nonreactive container and whisk in the lime juice.
Cool to room temperature, then cover and refrigerate for at least 1 hour or up to 3 days.
Step 10
To serve, let the cheesecake stand at room temperature for about 30 minutes.
Run a narrow-bladed knife around the edge of the cake to loosen the sides. Remove the pan sides, then cut the cake into slices.
Serve with the chilled guava sauce.
