Best Triple Crème Cheesecake with Guava Sauce

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Don’t begin making the cheesecake until the cheeses, eggs and cream are at room temperature. If the ingredients are cold, they won’t mix easily and the batter may wind up lumpy. However, it’s easiest to remove the rind from the soft, buttery Saint André cheese while it’s cold, so do the trimming before allowing it to come to room temperature.

5 TABLESPOONS (71 GRAMS) SALTED BUTTER, CUT INTO 1-TABLESPOON PIECES, COOL ROOM TEMPERATURE, PLUS MORE FOR THE PAN

71 GRAMS (⅓ CUP) PLUS 214 GRAMS (1 CUP) WHITE SUGAR, DIVIDED

86 GRAMS (⅔ CUP) PLUS 24 GRAMS (3 TABLESPOONS) ALL-PURPOSE FLOUR, DIVIDED

75 GRAMS (¾ CUP) ALMOND FLOUR

1 POUND CREAM CHEESE, ROOM TEMPERATURE

1¼ POUNDS SAINT ANDRÉ CHEESE (SEE HEADNOTE), TRIMMED OF RIND (1 POUND WITHOUT RIND), ROOM TEMPERATURE

1 TABLESPOON VANILLA EXTRACT

7 LARGE EGGS, ROOM TEMPERATURE

2 CUPS HEAVY CREAM, ROOM TEMPERATURE

subheading: FOR THE SAUCE:

3 CUPS GUAVA NECTAR (SEE HEADNOTE)

71 GRAMS (⅓ CUP) WHITE SUGAR

1 TEASPOON CORNSTARCH

⅛ TEASPOON TABLE SALT

3 TABLESPOONS LIME JUICE

Directions at 177milkstreet.com

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