Vanilla, Ricotta Cheese and Guava Pie Recipe

Serving: 6 portions

Equipment

Medium saucepan
Medium mesh strainer
Blender
Pie pan 9 inches [22 centimeters]
Oven

Ingredients

To make the guava paste

3 pound guava fruit
¾ cup sugar (white, granulated)

To make the crust

8 onces Graham crackers
⅓ salted butter [85.05 gram], at room temperature

To make the ricotta filling

2 cups Ricotta cheese
2 egg (medium)
1½ cup condensed milk
1 vanilla pod (or 1 tablespoon of clear vanilla extract)

Instructions

1. Boil seeds

To make the guava paste, wash the guavas and cut them into halves. Scoop the seed balls from the shells. Set aside the shells.
Mix the seeds with a 1½ quart [1.5 liter] of water and the sugar. Simmer over low heat until the liquid has reduced to a third.

2. Boil guava shells

Sieve to remove the seeds. Add the guava shells to the liquid. Simmer over low heat until the liquid has further reduced to half.
Remove from the heat and cool to room temperature.

3. Blend

Mix in a blender until there are no clumps. Return to the heat and simmer stirring over low heat until it becomes very thick.
Remove from the heat and set it aside.

4. Make the crust

To make the ricotta cheesecake filling, open the vanilla pod lengthwise and scrape out the seeds with a paring knife.
In the blender vase or food processor bowl, combine ricotta, vanilla seeds and condensed milk, blend to combine. Add the eggs and mix thoroughly. Pour the ricotta mix into the chilled crust.

5. Make the ricotta cheesecake filling

Bake for 30 minutes.
Remove from the oven, cover with the guava jam, and let it cool to room temperature covered with a clean tea towel.
Once cooled, chill for at least 6 hours before serving, preferably overnight.

Cook's notes

Please remember, the recipe calls for sweetened condensed milk, the sticky, thick kind with sugar added.

Allow plenty of time to make your fresh guava topping. Separating seed ball from fruit, then straining the reduced liquid into the cut up fruit and reheating then blending takes a long time.

Don't be impatient, let the pie chill thoroughly before serving. I made that mistake the first time and, while it tasted equally glorious, the consistency was too mushy for my taste.

Nutrition

5 from 6 votes