1cup coconut wafer cookie crumbsor can use chocolate, graham crackers or nilla wafers
2 1/2tablespoonsmelted butter
2tablespoons flaked coconut
For Cheesecake Filling:
3extra largeeggsseparated -- see instructions
1 teaspoon vanilla
115-ounce containerwhole milk ricotta cheese
1cup guava pureedivided
Preheat oven to 325°.
Spray a 6 1/2" springform pan (with 3" sides) with vegetables spray. Set aside.
Add cookie crumbs, butter and coconut in a small bowl and stir to combine. Pour cookie mixture into the springform pan and press the crumbs into the bottom and going up the sides of the pan. Bake for 10 minutes until set, remove from oven and cool.
Separate the eggs - placing the yolks into a bowl of a food processor and the egg whites into a large bowl.
Add the sugar and vanilla to the egg yolks and process until thick and creamy - about 1 minute. Add the ricotta cheese and lemon zest and process an additional 30 seconds or so, until smooth. Transfer the ricotta mixture to a large bowl and set aside.
Beat the egg whites to form stiff peaks. Add half the egg whites to the ricotta mixture and carefully fold them into the batter. Add remaining beaten egg whites and fold into the batter.
Ladle half of the ricotta mixture into the springform pan. Add two tablespoons guava puree and swirl with a toothpick. Top with remaining ricotta batter and smooth over. Drizzle 2 tablespoons guava puree over the cheesecake mixture and drag a toothpick through the puree to form swirls and designs.
Lay a piece of parchment paper over a baking sheet. Set the springform pan in the center and bake for 1 hour or until the cheesecake begin to pull away from the sides.
Transfer to a wire rack and cool completely. Cover with plastic wrap and refrigerate 6 hours or overnight.
To serve: Remove the collar from the springform pan. Slice the cheesecake into 6 wedges and plate them each with two tablespoons each guava puree drizzled over each slice.