Made this one for Christmas dinner and it turned out fantastic! This is one of my hybrid recipes, but the base is classic New York style cheesecake.
In a small saucepan, combine 1/3 cup sugar, 1/2 cup water, 1/4 cup orange juice, 1/4 cup pineapple juice and 12 ounces of guava paste cut into small piece. Bring to a boil, stirring steadily until mixture of smoothly blended, then reduce heat and let simmer for about five minutes. Blend in one egg white, then set aside to cool.
Preheat oven to 300 degrees.
In a larger mixing bowl, mix together a 14oz can of sweetened condensed milk, three 8oz blocks of cream cheese, two eggs and two teaspoons of vanilla extract. The trick here is to use a hand mixer and keep whipping the mixture for at least 15 minutes, getting it as smooth as possible.
In a large graham cracker crust pan (the deep dish ones are best), pour in the cheese mix until it is just below the edge of the crust. Then spoon the guava mix over it and, using a knife, swirl it into the cheesecake mix.
It's often a good idea to have some of mini-graham cracker crust pans on hand for excess cheesecake mix, so as not to let anything go to waste.
Once the oven is ready, place the cheesecake in the center rack and bake for one hour. After an hour, turn the over off and crack the door slightly, but leave the cheesecake inside for another hour. Then remove and place in the refrigerator to cool for at least six hours.