A long time ago I made my first cheesecake, long before Prato existed. I had published it from my old blog and the result wasn’t the best. Water got in – it was baked in a bain-marie – the base was soggy and had a strange taste. Okay, it was a completely wrong version, it was tofu. And of course, I used the wrong type.
For the new attempt I decided to be classic and be based on an American recipe. Which could be a big problem, as there is no shortage of styles. So, I decided to New York Style and when I need very American recipes I always turn to Cinara’s Place: New York Style Cheesecake.
But as we cannot remain without changing anything, the coalho cheese came in to give that Brazilian touch. Yes, there is cheese in the dough. In truth.
It wasn’t salty, but of course, there is a background of salt. After all, coalho cheese is salty. I used the kind with a stick to be grilled, they aren’t exactly very strong.
For the recipe I used 200g, but I believe this may vary depending on the brand. And it must be very well grated, very fine. Otherwise, it will form a layer at the bottom, giving a difference in flavor.
As for the topping, I opted for guava jelly softened over the fire. If you have smooth or creamy guava paste, you can use that too.
Coalho and Guava Cheese Cheesecake
Makes: 1 ~23cm diameter cheesecake
Ingredients: BASE
- 200 g cornstarch biscuit/biscuit
- 100 g butter without salt (melted)
Ingredients: FILLING
- 750 g cream cheese (room temperature)
- 04 eggs (room temperature)
- 100 g crystal Sugar
- 200 g coalho cheese (grated very fine)
- 15 mL tahitian lemon juice
Ingredients: COVERAGE
- 250 g guava jelly
- 50 mL water
1 cup: 250mL | 1 tablespoon: 15mL.
- Way
- Grind the cookies in a blender or processor until very fine.
- In a bowl, mix the crushed biscuits with the melted butter. It will look like wet sand.
- Line the bottom of a round cake pan with a false or removable bottom (diameter: 23cm) and grease the sides with butter. Take it to the fridge.
- Using a mixer (racket beater), beat the cream cheese to aerate it slightly. Add the eggs one at a time, letting them combine well. Add sugar and curd cheese.
- Lastly, add lemon juice and beat for another 3 minutes.
- Transfer the filling onto the biscuit base.
- Bake at 175-180ºC for 35-40 minutes or until lightly golden on the surface. Do the toothpick test: it must come out moist (not wet with raw dough).
- Increase to 220ºC and bake for another 10 minutes.
- Remove from the oven and cover with another baking sheet on top to prevent the cheesecake from cracking as it cools too quickly.
- When it cools completely, put it in the fridge to chill it well. Ideal 24 hours, minimum 8 hours.
- When serving, soften the guava jelly in a pan with water.
- Cover the entire cheesecake. You can serve it with your own jelly.
- Cream Cheese: I’ve used all brands, buy the one with the best price.
- Coalho cheese: the amount may vary depending on the brand due to the salt.
