- crackers - 120 Grams
- crackers - 3 st. spoons
- bank (480 g) of guava in syrup - 1 Piece
- sugar - 1 glass
- cream cheese - 600 Grams (480 - low fat, 120 - fat-free)
- Greek yogurt - 1 cup (low-fat)
- vanilla extract - 2 teaspoons
- salt - 1/8 teaspoons
- eggs - 3 pieces
- egg whites - 2 pieces
1. Preheat the oven to 190 degrees. Wrap the pie shape from the bottom and the outside with a double layer of foil. 2. Place the crackers in the food processor and grind them. Sprinkle with olive oil and stir. 3. Put the resulting mixture in a prepared form, sprinkled with oil. Bake at 190 degrees for 8 minutes, allow to cool on the counter. Reduce oven temperature to 160 degrees. 4. Drain the syrup from the guava. Place the guava in a food processor, whisk for 1 minute until smooth. 5. Mix 1 cup of sugar and cream cheese in a large bowl, whisk with a mixer at medium speed until smooth. 6. Add yogurt, vanilla extract and salt. Add eggs, one at a time, whisking after each addition. 7. Put the egg whites in a bowl, whip the mixer at high speed into a foam. 8. Add whipped proteins to the cheese mixture. 9. Put the resulting mass on top of the cooled pie crust. 10. Top with a spoon lay out the guava. 11. Mix gently with the tip of the knife to create a beautiful pattern. Place the cake pan on the baking tray. Add hot water to the baking sheet so that it fills the baking sheet by about 5 cm. Bake the cheesecake at 160 degrees for 50 minutes. Turn off the oven. Let the cheesecake stand in a closed oven for 30 minutes. Remove the cheesecake from the oven. 13. Remove from mold and cool on grate. Cool for 8 hours, cut into slices and serve.
Servings: 12