{Chomp!}
I was always waiting for unemployment to start my cooking/baking. With working 40 hours a week and spending 15 hours in traffic, I did not have much time to dedicate to food making. But now that I'm unemployed and have all this time on my hands, I don't have two important things: 1. money to buy ingredients to make the food and 2. people to eat the food that I make. #1 is actually a bigger problem than #2 because I can actually force people to drive by and pick up my goodies, but I'm too cheap to go out and buy ingredients.
But I knew I was going to stop by my former office today, so I wanted to take advantage of this to finally bake something. But what? I still had a lot of guava puree left from all the quesitos that I had made, so I decided I wanted to do something using the guava. And what goes best with guava than cream cheese? I looked through my Martha Stewart's Cupcakes cookbook and found the perfect recipe to use: Raspberry Marble Cheesecake (also known as raspberry swirled cheesecake). Except instead of raspberries, I would be using my guava puree!
{The ingredients, minus the guava puree}
Guava Swirled Cheesecake
Her recipe makes 32 "cupcakes" but I could only make 24 (I only have 4 muffin pans) so I had to divide the ingredients accordingly. The below recipe is for 24 cupcakes.
1 1/8 cups finely ground graham crackers (use a mini chopper or food processor)
2 1/4 tablespoons unsalted butter, melted
1 1/8 cups plus 2 1/4 tablespoons sugar
1 1/2 lbs cream cheese, room temperature
Guava puree (I don't remember how much I used, sorry!)
Pinch of salt
3/4 teaspoon pure vanilla extract
3 large eggs, room temperature
1. Preheat oven to 325 °F. Line standard muffin tins with paper liners. Stir together ground graham crackers, butter, and 2 1/4 tablespoons sugar. Press 1 tablespoon crust mixture firmly onto bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.
2. {This is where you are supposed to create the raspberry puree. I'm omitting this since I already have guava puree}
3. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/8 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.
4. Spoon 3 tablespoons filling over crust in each cup (this is how much the original recipe asked for, I used a bit less). Dollop 1/2 teaspoon guava puree in a few dots over each (I ended up using more since I had so much leftover; it also makes it look prettier!). With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.
5. Bake, rotating pans halfway through, until filling is set, about 22 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers). Remove from tins just before serving.
But I knew I was going to stop by my former office today, so I wanted to take advantage of this to finally bake something. But what? I still had a lot of guava puree left from all the quesitos that I had made, so I decided I wanted to do something using the guava. And what goes best with guava than cream cheese? I looked through my Martha Stewart's Cupcakes cookbook and found the perfect recipe to use: Raspberry Marble Cheesecake (also known as raspberry swirled cheesecake). Except instead of raspberries, I would be using my guava puree!
{The ingredients, minus the guava puree}
Guava Swirled Cheesecake
Her recipe makes 32 "cupcakes" but I could only make 24 (I only have 4 muffin pans) so I had to divide the ingredients accordingly. The below recipe is for 24 cupcakes.
1 1/8 cups finely ground graham crackers (use a mini chopper or food processor)
2 1/4 tablespoons unsalted butter, melted
1 1/8 cups plus 2 1/4 tablespoons sugar
1 1/2 lbs cream cheese, room temperature
Guava puree (I don't remember how much I used, sorry!)
Pinch of salt
3/4 teaspoon pure vanilla extract
3 large eggs, room temperature
1. Preheat oven to 325 °F. Line standard muffin tins with paper liners. Stir together ground graham crackers, butter, and 2 1/4 tablespoons sugar. Press 1 tablespoon crust mixture firmly onto bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.
2. {This is where you are supposed to create the raspberry puree. I'm omitting this since I already have guava puree}
3. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/8 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.
4. Spoon 3 tablespoons filling over crust in each cup (this is how much the original recipe asked for, I used a bit less). Dollop 1/2 teaspoon guava puree in a few dots over each (I ended up using more since I had so much leftover; it also makes it look prettier!). With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.
5. Bake, rotating pans halfway through, until filling is set, about 22 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers). Remove from tins just before serving.
{All cooled down and ready to be chilled}
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