Romeu E Julieta Style Cheesecake Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by lightly buttering the sides and lining the bottom with parchment; wrap the outside base with heavy-duty foil if you plan to water-bath the cake.

Combine graham cracker (or Maria) crumbs, 2 tablespoons sugar and 1/4 teaspoon salt in a bowl. Stir in the melted butter until evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/4 inch) of the prepared springform pan using the back of a measuring cup or glass to compact. Bake crust 8–10 minutes, until set and fragrant. Remove from oven and cool while you make the filling. Reduce oven temperature to 300°F (150°C).

Place room-temperature cream cheese in a large mixing bowl. Using a hand mixer or stand mixer fitted with a paddle, beat on low to medium speed until creamy and smooth, about 2–3 minutes. Scrape down the bowl as needed to avoid lumps.

Add 1 cup granulated sugar and 1/4 teaspoon salt. Beat on medium-low until incorporated and mixture is smooth, about 1–2 minutes. Do not overbeat (to minimize air).

Add sour cream, vanilla extract and lemon zest. Mix on low just until combined.

Add eggs one at a time, mixing on low speed and scraping down the bowl after each addition. Mix only until each egg is incorporated; avoid whipping in extra air.

Add flour (or cornstarch) and optional heavy cream. Mix on low until just combined and batter is silky, about 20–30 seconds. Scrape down the sides and tap the bowl to remove air bubbles.

Pour the filling into the cooled crust, smoothing the top with a spatula. Gently tap the filled pan on the counter a few times to release any remaining air pockets.

Prepare for a water bath (recommended for crack-free cheesecake): place the foil-wrapped springform pan inside a larger roasting pan. Pour boiling water into the roasting pan to come about 1 inch up the side of the springform pan. Alternatively, bake without a water bath on a lower rack with a pan of hot water beneath the rack.

Bake at 300°F (150°C) for 55–70 minutes, until the edges are set and center still slightly jiggly (about 2–3 inches diameter jiggle). Avoid overbaking. If you notice the top browning too much, tent with foil.

Turn off oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and minimize cracks.

Remove from oven and from water bath. Run a thin knife around the edge to loosen (this helps prevent cracks as it cools). Cool completely at room temperature, then refrigerate uncovered for at least 4 hours, preferably overnight, until fully set.

Place chopped guava paste and 3/4 cup water in a small saucepan over medium-low heat. Stir frequently to melt and break up the paste. As it softens, press with a wooden spoon to combine into a smooth sauce.

Once mostly smooth, add 1 tablespoon lime or lemon juice. Taste and add up to 1 tablespoon sugar only if the paste is not sweet enough. Simmer gently 4–6 minutes until the sauce is glossy and spreadable. If too thick, add a small splash of water; if too thin, simmer slightly longer.

Remove from heat and let cool to room temperature. For a very smooth finish, press the sauce through a fine-mesh sieve or blitz briefly with an immersion blender. Refrigerate until ready to use; sauce will thicken as it cools.

When cheesecake is chilled and ready to serve, spoon or spread guava sauce over the top of the cheesecake (or serve alongside wedges). For a classic Romeu e Julieta presentation, serve a generous layer of guava sauce over each slice so the salty-sweet of cream cheese pairs with the guava.

Combine raspberries, 1/2 cup sugar and 2 tablespoons water (or orange juice) in a small saucepan over medium heat. Cook, stirring occasionally, until berries soften and release juices, about 6–8 minutes.

If a smooth sauce is desired, mash with a spoon or press through a sieve to remove seeds. To thicken slightly, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer 1–2 minutes until glossy and slightly thickened. Stir in 1 teaspoon lemon juice and remove from heat.

Cool to room temperature, then chill. Spoon over cheesecake slices when serving as an alternative to guava sauce.