Sweet with a touch of sour, this is the perfect blend of flavors. The bonus: this is a lighter version of your typical cheesecake yet still manages to be rich and delicious. No guava shells? No worries. You can easily replace the guava with strawberry, blueberry or raspberry.
Guava Swirl Cheesecake
4 ounces graham crackers
3 tablespoons canola oil
1 16 oz can of guava shells in heavy syrup
1 cup sugar
2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
½ cup (4 ounces) block-style fat-free cream cheese, softened
1 cup plain fat-free Greek yogurt
2 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs
2 large egg whites
Preheat oven to 375°.
Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
Reduce oven temperature to 325°.
Drain guava shells of syrup. Place shells in a food processor; process 1 minute or until smooth.
Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon guava puree over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.
Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours