Trinidadian Guava Cheesecake with Graham Cracker Crust and Guava Glaze

Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust at 350°F (175°C) for 8 minutes, then remove from oven and let cool slightly.

In a large bowl, beat 24 ounces softened cream cheese with 1 cup granulated sugar until smooth. Beat in 3 large eggs one at a time, mixing until just combined after each addition.

Gently fold in 1/2 cup softened guava paste and 1/4 cup heavy cream until evenly distributed.

Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan and fill the roasting pan with 1 inch of hot water (this creates a water bath).

Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.

Remove the cheesecake from the oven and water bath, then cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight.

For the guava glaze, combine 1/2 cup guava jelly and 1 tablespoon water in a small saucepan. Heat over low heat, stirring constantly, until the jelly is melted and smooth. Let cool slightly.

Pour the cooled guava glaze over the chilled cheesecake before serving.