For the Cheesecake Base:
Finely crush the digestive biscuits and mix gently with the butter. Line a round spring form with the biscuit mixture. Chill until set.
For the Cheesecake Filling:
Beat together the cream cheese, yolks, 100g of the castor sugar, grated lemon rind and juice. Place gelatine in cold water, then heat until dissolved. Incorporate into the mixture.
Whip the cream until it holds its shape on the whisk. Fold in the mixture. Whisk egg white with the remaining 20g castor sugar until they are very stiff. Fold into the cheesecake mixture and pour the filling into a standard size spring-form tin. Chill for about 4 hours.
For the Poached Guavas:
In a sauce pan add the water and sugar and bring to the boil. Peel the guavas; add to the simple sugar syrup together with the spices. Simmer for 10 minutes. Allow to cool, remove the guava and cut in half.
For the Praline:
In a pan melt the sugar, allow to caramalise, add the nuts and allow to cool. Once cold, place in a blender and blend till fine and use as garnish.
For the Vanilla Ice Cream:
Boil the milk and half the sugar. Whisk the rest of the sugar, yolks and vanilla. Add to the warm milk and stir continuously. To test the consistency use a wooden spoon and coat with the sauce.
Blow onto the sauce till you get a rose effect. Pour the mixture in the ice cream machine and rotate till cool. Add the cream and rotate till half frozen.
For the Guava Coulis:
In a saucepan, heat the water and add the sugar, boil for 8 minutes. Place in a blender and puree.
Place guava coulis in a squirt bottle and pipe onto the plate in a 'S' pattern. Cut the cheesecake into slices and place a slice on the plate. Place half the poached guava next to the cheesecake. Sprinkle a line of the crushed praline next to the 'S' coulis pattern. Create a quenelle of the ice cream and place next to the guava.