Romeu E Julieta Style Cheesecake Recipe

Prepare crust

Preheat oven to 325°F (165°C). In a medium bowl combine graham cracker (or Maria cookie) crumbs, 2 tablespoons sugar and 1/4 tsp salt. Pour in the melted butter and stir until all crumbs are evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly into the bottom (and about 1/2 inch up the sides, if desired) of a 9-inch springform pan, using the bottom of a measuring cup or glass for an even, compact crust. Refrigerate while preparing filling for 10 minutes to set, or bake for 10 minutes for a slightly firmer crust. If baking, allow crust to cool while you make the filling.

Bring cream cheese to room temp

Ensure the cream cheese is fully at room temperature (about 30–60 minutes); this prevents lumps and overbeating.

Reduce oven temperature to 300°F (150°C). In the bowl of a stand mixer fitted with the paddle (or with a large mixing bowl and hand mixer), beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape the bowl down as needed.

Add 1 cup sugar and beat on low-to-medium speed until incorporated, about 1 minute. Mix in the sour cream, 2 tablespoons milk, vanilla extract and lemon zest until smooth.

Add the eggs one at a time, beating only until each egg is incorporated. Do not overmix or whip air into the batter; keep speed low. After eggs, add the flour (or cornstarch) and mix just until combined. The batter should be silky and slightly thick.

Pour the filling into the prepared crust and smooth the top with an offset spatula.

To minimize cracking, bake the cheesecake in a water bath: place the filled springform pan inside a larger roasting pan. Pour very hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan. Tent the top of the cheesecake loosely with foil to prevent excessive browning.

Bake at 300°F (150°C) until the edges are set and the center still slightly jiggles when gently shaken—about 50–65 minutes depending on oven. A thin crack or two is normal; the surface should not be wet.

Turn off oven and crack the oven door open. Let cheesecake cool in the oven for 1 hour to gently bring down temperature (this reduces cracking). Then remove from oven, lift out of water bath, remove foil, and cool to room temperature on a rack.

Once cooled to room temp, refrigerate the cheesecake (still in the springform pan) for at least 6 hours or preferably overnight to completely set.

While cheesecake chills, make the guava sauce. In a small saucepan combine the cubed guava paste and 1/2 cup water. Cook over medium-low heat, stirring and mashing the cubes with a spoon or potato masher until the paste dissolves and forms a thick, glossy sauce, about 6–8 minutes.

If the paste is very thick, add an extra tablespoon or two of water to reach a pourable but thick consistency. Stir in the lime (or lemon) juice and taste; add up to 1 tablespoon sugar if you prefer a sweeter sauce. Remove from heat and let cool to room temperature; sauce will thicken further as it cools.

For the raspberry sauce, combine 2 cups frozen raspberries, 1/4 cup sugar and 2 tablespoons water in a small saucepan. Cook over medium heat, stirring and mashing until berries break down and sauce thickens, about 6–8 minutes.

Strain through a fine-mesh sieve to remove seeds for a smooth sauce, pressing with a spatula. Stir in 1 teaspoon lemon juice, cool to room temperature.

When ready to serve, run a thin offset knife around the edge of the chilled cheesecake and release the springform pan sides. Transfer cheesecake to a serving plate if desired.

Spoon the cooled guava sauce over the top in a circular pattern or make a thick ring around the edge, leaving the center plain or filling it. For the classic Romeu e Julieta effect, dollop or pipe small mounds of the softened cream cheese across the top and place a small spoonful of guava sauce atop each mound.

Alternatively, serve with the raspberry sauce either poured over individual slices or served on the side. Garnish with fresh mint leaves if desired. Slice with a hot, clean knife (dip in hot water and wipe between slices) for clean slices.

Store leftover cheesecake covered in the refrigerator for up to 4 days; store sauce separately for best texture.