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Ilse Castrejón

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Cheese with Guava Tie

3 h 40 min
Easy
4.16
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Do you love the traditional tie with Manchego cheese? Then you can not stop making this Cheese Pint with Guava Ate. Although it is complicated, it is a very easy recipe to cook, which also creates a spectacular combination of flavors.

Make a turn of the traditional cheesecake with this Cheese with Guava Tie, to prepare it you will not need to use your oven, it is cooked in a bain-marie, being still easier to make. What do you think of the twist we gave to this recipe? Did you feel like it?
Learn more about Ilse Castrejón

Ingredients

10 servings
  • 2 cups of cinnamon cookie ground
  • 1 Cup of Butter melted, for the base
  • 4 cups of cream cheese
  • 1 Cup of powder sugar
  • 2 cups of whipping cream
  • 1 teaspoonful of vanilla
  • 2 envelopes of unflavored gelatin hydrated and melted
  • 300 grams of guava paste
  • 2 envelopes of unflavored gelatin hydrated and melted for the ate
  • 3 pieces of guava cut into slices, to decorate
  • 1/2 Cup of nut to decorate

    Preparation

    In a food processor, process the cookies for 3 minutes. Mix with the butter until you get a masita.
    Pour the mixture over a mold and press it until it is compact and form a base.
    For the cheesecake, beat the cream cheese with the icing sugar for 5 minutes until it sponges, add the vanilla essence and the cream to beat, beat for 7 more minutes.
    Add the grenetina, beat for 2 minutes to integrate.
    Pour on the base of cookies and refrigerate for 2 hours.
    Place the tie in a bain-marie, cook for 10 minutes until it is dissolved, add the grenetina, let cool.
    Pour over the cheesecake and refrigerate for 1 more hour or until set.
    Desmolda and decorate with slices of guava and walnuts.

    PRESENTATION

    On a cake base accompanied by a cup of coffee.

    TIPS

    You can substitute guavas in syrup for fresh guavas, remember to add a little more sugar to compensate for the sweet flavors.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1182
    kcal
    59%
    Carbohydrates
    87.1
    g
    29%
    Proteins
    11.0
    g
    22%
    Lipids
    90.1
    g
    139%
    Fiber
    0.4
    g
    0.8%
    Sugar
    59.6
    g
    66%
    Cholesterol
    241
    mg
    80%
    Esha
    Rate this tip
    Ratings (19)
    Ana H. Galván-Eyssautier
    09/01/2019 18:50:01
    Hice la mitad de la receta y quedó perfecta para un molde de 22 centímetros de diámetro. Use 1/2 taza de crema para batir para 360 gramos de queso crema. Algo que no mencionan es que la grenetina debe hidratarse en aprox 1/4 taza de agua y al añadirla a la mezcla de queso ésta debe calentarse o se formarán grumos. El ate lo batí en la licuadora con agua y la grenetina porque es imposible solo derretirlo. Creo que la plataforma debería checar que sus recetas sí salgan antes de hacerlas porque no es la primera vez que debo modificarlas para que funcionen.
    Diana Aguirre
    05/11/2018 00:26:48
    Esta rico pero es demasiada crema para batir mejor echen 1 taza en vez de 2 porque parece que estoy comiendo puro betún. Para el ate les recomiendo echar poquita y batirlo y queda perfecto. Si les gusta dulce échenle poquito más azúcar. Esta rica la consistencia pero si sabe mucho a crema para batir y así no se disfruta tanto.
    Elisa Escareño
    12/08/2018 09:02:41
    Se ve delicioso y muy fácil de preparar Se merecen un 100
    Adela Abeltran
    16/07/2018 22:06:55
    Riquisimaaa
    Martha Funtanet
    14/06/2018 17:26:40
    Es una delicia!!!!!!!!
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