Guava Swirl Cheesecake
- ■4 ounces graham crackers
- ■3 tablespoons canola oil
- ■Cooking spray
- ■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
- ■1/2 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.