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1
Make the guava coulis: combine all ingredients in a non-reactive saucepan and cook until the sugar is completely dissolved and the mixture comes to a simmer.
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2
Remove from the heat and transfer to a non-reactive container.
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3
Chill thoroughly.
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4
Preheat the oven to 325 degrees F.
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5
Make the crust by combining the crumbs, sugar, and melted butter in a medium bowl and stir to mix well.
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6
Press the crumb mixture onto the bottom and slightly up the sides of a 9-inch springform pan.
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7
Bake until golden brown and fragrant, about 10 minutes.
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8
Transfer to a wire rack to cool while you prepare the cheesecake filling.
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9
Combine the pineapple, pineapple juice, and lime juice in a medium saucepan and cook over low heat until most of the liquid has reduced and the pineapple is very tender, about 20 minutes.
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10
Be careful not to let the pineapple burn towards the end of the cooking time.
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11
Remove from the heat and puree until very smooth.
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12
Chill thoroughly before proceeding.
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13
You should have about 1 cup of puree.
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14
In the bowl of an electric mixer combine the cream cheese and sugar until very smooth, stopping to scrape down the sides of the bowl as necessary.
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15
Add the eggs 1 at a time, mixing thoroughly between additions.
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16
Add the pineapple puree and vanilla.
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17
Transfer the mixture to the prepared springform pan and bake until the cheesecake is set in the center and lightly golden around the edges, 55 minutes to 1 hour.
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18
Carefully remove from the oven and transfer to a wire rack to cool.
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19
Refrigerate at least 4 hours and up to overnight before serving.
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20
Garnish each slice of cheesecake with some of the guava coulis and chopped crystallized ginger.
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21
Note: The guava coulis and pineapple puree used in this recipe may be made up to 1 week in advance and stored in non-reactive, airtight containers in the refrigerator.
