Recipe:
This recipe is for 2 cheesecakes in pie crusts without the use of sour cream.
It yields 12 portions, or 16 if you cut them smaller.
1. Put the softened cream cheese, sugar and vanilla in a mixing bowl and mix them thoroughly with a whisk.
2. When they are well combined, start adding the eggs one by one and whisk well.
3. You can use an electric mixer if you prefer.
4. Pour the mixture in the pie crusts, filling them only half way.
5. Bake at 375 F until the centre of the cheesecake is almost entirely set, or about 25 minutes.
6. Remove the cheesecake pies from the oven and let them cool down, before refrigerating them for 30 minutes.
7. After that, spread the guava paste over the two cheesecake pies, decorate with the blueberries, and shred the chocolate on top.
8. Cover and refrigerate the guava cheesecakes for another 30 minutes, before cutting and serving.
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