Romeo and Juliet Cheesecake Recipe

Preheat & Crust

1. Grease your springform pan with butter and preheat the oven to 325°F (160°C).
2. Crush graham crackers and walnuts, add sugar, and mix with melted butter. Press into a 9” springform pan.
3. Bake your crust for 10 minutes and let it cool while you prepare the cream cheese mixture

Cheesecake Mix

1. In a stand mixer, blend cream cheese until smooth. (use paddle attachment, and remember to use room temperature ingredients)
2. Add sugar, sour cream, and vanilla; mix well.
3. Gradually add lightly beaten eggs, stirring after each addition. Be careful not to incorporate too much air. (see tips*)

Bake

1. Pour batter into the springform pan.
2. Place the springform pan inside a larger pan.
3. Place both pans inside a large roasting pan with warm water halfway up the sides.
4. Bake at 325°F (160°C) for 50-60 minutes (possibly longer, check my tips)

Cool

1. Turn off the oven and let it cool inside for 10-15 mins.
2. Remove it from the oven and let it cool on top for an additional 10 minutes.
3. After it has been cooling outside the oven for about 10 minutes, gently loosen the crust with a knife all around your cheesecake.
4. Now, leave it on top of your oven to cool for 1-2 hours, then refrigerate overnight.

Guava Glaze

1. In a saucepan, melt guava with water.
2. Pour over chilled cheesecake.
3. Return the cheesecake to the fridge to allow the guava layer to firm up or slice it right away so that the guava topping will drizzle as you cut (see pictures).
4. Serve and enjoy!