Basque cheesecake with guava: Cuban-style toasted cheesecake

Cake

1. Take the cream cheese and eggs out of the refrigerator in advance so they lose their chill and the mixture does not form lumps. Preheat the oven to 220 °C, top and bottom heat, without fan. Line a 20 cm springform pan with two large sheets of parchment paper, crumpled and then spread out, placed in a cross; leave at least 5 cm of paper sticking out from the edge, because the cake rises. Place the mold on a baking sheet for safety.

   

2. In a large bowl, beat the cream cheese with the sugar at low speed until you have a smooth cream without lumps. There is no need to whip it or incorporate air.
3. Add the eggs one by one, mixing gently after each one. Add the whipping cream, vanilla, and salt. Finally, incorporate the sifted flour and mix just enough to integrate it. If you see lumps, pass the mixture through a coarse strainer before pouring it in.

   

4. Pour the mixture into the lined mold and give the tray a few gentle taps to break large bubbles. Do not add the guava yet: it goes at the end, with the cake cold, so the toasting is visible and the interior remains silky.

   

5. Bake in the middle zone of the oven for about 40-50 minutes. The surface should be a deep toasted brown, with dark spots, without reaching dry charcoal; the edges firm, and the center must wobble like jelly when moving the mold slightly, but not look liquid or raw. Do not pierce it with a skewer: that test does not work for this cake. If the surface darkens too early and the interior remains liquid, cover it with aluminum foil towards the end without letting it touch the cake.
6. Take the cake out of the oven: it will have risen and then fallen, forming irregular edges and folds, which is normal. Let it cool in its own mold on a rack for 1-2 hours, until it loses strong heat. Then cover it and refrigerate for at least 4 to 6 hours, preferably overnight, so it sets.

   

Topping and assembly

7. Gently heat the guava jam in a small saucepan, just enough to be able to spread it; if it is very solid, add 1-2 tablespoons of water. Add the lemon juice, if using, and stir. It must not become liquid. Remove from heat and let it reach room temperature. If you use guava paste, cut it into cubes and heat it with just enough water to form a thick and smooth compote.
8. Unmold the cold cake and remove the paper carefully. Spread a thin layer of red guava over the center of the surface, leaving a ring of toasted crust visible around it. Do not cover it entirely or with a thick layer, as the characteristic finish is lost.

   

9. Cut into portions with a long, clean, hot knife, drying it between cuts, so the clear cream of the interior and the red guava on top are well seen. If you want it creamier, let it sit 10-15 minutes at room temperature before serving, and keep the rest in the refrigerator.