favorite desert (for the moment)

I have made guava cheesecake twice in less than a week. I'm in love, I'm in love, and I don't care who knows it (name that movie)! The biggest surprise to me about all this is how much I love something that isn't a pie. I must be becoming more open-minded.

(note: This is the picture from the food website that posted the recipe for this masterpiece. My pics came out a bit too dark and the guava looked like ham chunks, and no one likes a ham cheesecake.)

This cheesecake is pretty stinkin easy to make. It has a fluffy texture because it uses part cream cheese, part Greek yogurt, and some whipped egg whites. And it is pretty! And it's pink-ish! Do you need anymore convincing?? It isn't guava season here right now, so I used the canned stuff (scooping out the seeds before pureeing, of course). I used to see the canned stuff in the International food aisle with the Mexican/Latin items in the States. If you are in South Africa or any other country that doesn't believe in graham crackers, use tennis biscuits (but heads up- you will need a whole package and not just 4oz).

Click here for the recipe and bon appetite!