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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?
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%
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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