Romeu E Julieta Style Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly butter the bottom and sides of a 9-inch (23 cm) springform pan. Wrap the outside of the pan with a double layer of heavy-duty foil if you plan to water-bath bake.

Combine graham cracker crumbs (or crushed Maria cookies), 2 tbsp granulated sugar, melted butter and 1 tsp salt in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly onto the bottom (and optionally 1 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or glass to compact firmly. Bake crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 300°F (150°C).

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down sides as needed.

Add 3 oz granulated sugar and continue to beat on medium speed until the mixture is smooth and slightly fluffy, about 1–2 minutes.

Add the sour cream, vanilla extract, lemon zest (if using), and the tablespoon of flour. Mix on low speed until incorporated and smooth.

Add eggs one at a time, mixing on low speed and just until each is incorporated. Avoid overbeating to minimize air in the batter (overbeating can cause cracking). Scrape down the bowl and mix briefly to ensure a homogeneous batter.

Pour the filling over the cooled crust and smooth the top with a spatula.

Optional water bath method (recommended for a creamier, crack-free cheesecake): Place the filled springform pan into a larger roasting pan. Pour enough hot water into the roasting pan to reach about halfway up the sides of the springform pan. Tightly tent the top of the springform pan with foil to prevent water from entering.

Bake at 300°F (150°C) until the edges are set but the center still slightly jiggles when the pan is gently shaken, about 50–65 minutes (time varies by oven and whether using a water bath). Rotate once halfway through if your oven heats unevenly.

Turn off the oven and open the oven door slightly. Let the cheesecake cool in the oven for 30–45 minutes to reduce the risk of cracking.

Remove the cheesecake from the oven (and water bath if used). Run a thin knife around the inside edge of the pan to loosen. Let cool to room temperature on a wire rack, then refrigerate uncovered for at least 4 hours or preferably overnight to fully set.

Place chopped guava paste (goiabada) and 1/2 cup water in a small saucepan over low heat. Stir frequently to dissolve the paste; it will soften and begin to melt into a thick sauce. If needed, add a tablespoon more water to reach a spreadable consistency.

Once melted and smooth, stir in 1 tbsp fresh lime (or lemon) juice to brighten the flavor. Taste and adjust: if too sweet/thick, add a teaspoon or two of water and a touch of lime.

Remove from heat and let cool slightly. For a very smooth sauce, transfer to a blender or use an immersion blender and blend until completely smooth. Chill until ready to use. Warm slightly before spooning if it becomes too firm in the fridge.

In a small saucepan combine 12 oz raspberries, 3 tbsp sugar, 2 tbsp water and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture comes to a simmer, about 6–8 minutes.

If you prefer a seedless sauce, pass the mixture through a fine-mesh sieve, pressing with a spoon to extract the purée and discard seeds. Return purée to the pan and simmer 1–2 minutes more to reach a spoonable consistency. Cool completely before using.

When cheesecake has chilled and set, release and remove the springform collar. Place cheesecake on a serving plate.

Spoon the room-temperature guava sauce over the top, letting some drip down the sides, or spread evenly. Alternatively, spoon or drizzle raspberry sauce over the cheesecake.

Garnish with fresh guava slices or raspberries and dust lightly with powdered sugar if desired. Slice with a hot, dry knife (wipe between cuts) for clean slices.

Store leftover cheesecake covered in the refrigerator for up to 4–5 days. Sauce can be kept separately in an airtight container for up to 1 week (guava sauce) or 3–4 days (raspberry).