Creamy and delicious.
I like to combine cookies with nuts as the crust. You can use ginger cookies, oatmeal cookies, chocolate chip cookies and Oreo cookies too. This crust was made using ginger cookies and pecans. I used the food processor to make the crust.
Press the crust to the pan and make it come up a little bit on the sides.
I added pieces of guava paste on each layer. When the cheesecake gets cut, you will be able to see the guava in the mix.
I just added a few pieces on top since I had added plenty of pieces inside. But go ahead and add as much as you want.
30 small ginger cookies
1/2 cup walnuts, pecans or almonds
2 tbsp of butter melted
4 8-ounce packages of cream cheese
1 cup of sugar
1 tsp vanilla
4 ounce sour cream
zest of one lemon
Guava paste-cut in small pieces.
In your food processor mix the cookies and the nuts. Pulse until the cookies and nuts are well combined, add the butter slowly as you pulse. Press to the bottom of a 8 or 9 inch springpan.
In your mixing bowl mix together the cream cheese, sugar and vanilla, beat until well combined, then add the lemon zest and sour cream, mix well. Add one egg at at time mixing on low speed until eggs are just blended. Pour 1/3 over crust then add pieces of guava. Repeat process, two more times. Top off with some extra guava paste. Bake for 55 minutes or until center is just set. Loosen cheesecake from rim of pan. Cool before removing rim. Refrigerate for at least 4 hours.