With the exception of Prickly Pear fruit (known in Mexico as Tuna, and no, it’s not the fish), Guavas are possibly one of those Mexican tropical fruits that are a best kept secret in the US. And that is sad because Guava is not only delicious. It is a true immune system-boosting juggernaut. A force of nature in the most authentic sense of the expression, with twice the required Daily Value of Vitamin C. That is, more Vitamin C than an orange. It is also a nutritional powerhouse, packed with Calcium, Iron, Vitamin A and Potassium. And did I mention it is a delectable fruit? That’s why we are sharing this tantalizing Guava Charlotte recipe today.
One thing I can guarantee. When you make this easy, no-bake Guava Charlotte, everyone who is lucky enough to get a bite will be ecstatic. And, surely, forever hooked. Even when they don’t know what that heavenly flavor teasing their taste buds is, they will definitely go for seconds. And if you are not careful, you will end up without “seconds” left for yourself.
In the time it took me to write these lines, I must confess that I visited the fridge several times to cut what I call “X-Ray” slices of cake. Hey, it’s better to have several skinny sweet treats as the day goes by than just a thick one at lunch.
Guava is a very popular fruit in Mexico. You can find it anywhere, from Empanadas to Ate (a thick, fugde-like paste), to Mexican Christmas Fruit Punch. But this is the first time I make a Guava Charlotte cheesecake. And, believe me you, it won’t be the last!
This Charlotte is very easy to put together. It calls for Maria cookies, which you can easily locate along the International/Latin American aisle in every grocery store. Feel free to use Graham crackers if you can’t find the Maria cookies.
The guavas usually come in clear plastic cases, with 10 – 12 guavas/case in the US, in the produce section, with the rest of the the tropical fruits. I bought 2-1lbs. cases for this recipe and used all of them and left 3 guavas for garnish. You can remove the seeds from these three guavas, as they are very hard.
Guava Charlotte
Ingredients
- For the guava paste:
- 2 lbs. fresh guavas 2-1lbs. cases
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp ground cinnamon
- For the guava-cheese cream:
- 3-8oz. packages cream cheese softened
- 1-14oz. canned sweetened condensed milk
- 1 1/4 cups of the guava paste
- 1 unit lemon the juice
- 1.5-7oz sleeves Maria cookies See Notes.
- For the guava glaze:
- 1.5-0.2oz. envelopes unflavored gelatine
- remaining guava paste
- For garnish:
- guava slices
Instructions
- Make the guava paste: Reserve 3 whole guavas for garnish. Process the rest in a blender with the sugar and the cinnamon until smooth. Pour into a heavy saucepan, passing the paste through a strainer to catch all the seed bits.
- Cook the guava paste for 10 – 15 minutes until it thickens, cooking constantly and being careful because it might splatter. Remove from heat and let the paste cool. Measure 1 1/4 cup of the guava paste and reserve the rest for the glaze.
- Make the Guava-Cheese cream and assemble the cake: In a large bowl, using a mixer, beat the softened cream cheese, condensed milk, 1 ¼ cup of guava paste, and lemon juice until smooth. In a 9" springform cake pan, arrange a layer of Maria cookies to form the base. Pour a layer of guava cream on top. Repeat the layers until the cake ring is almost full (3 more times) but leaving room at the top for the glaze. Refrigerate for 2 hours or until firm.
- Make the guava glaze: Hydrate the unflavored gelatine with a little water and let it rest for 5 minutes. Then melt in the microwave and let it cool down. In the blender, combine the reserved guava paste and the melted unflavored gelatine and blend until smooth. Pour blended mixture into the springform pan, on top of the cake and refrigerate until firm. See notes.
- When you are ready to serve, run a sharp knife along the edge of the springform pan and then carefully unmold the Guava Charlotte. Garnish with guava slices or with your favorite fruit. See notes. Serve and enjoy!
Notes
Recent Comments