This Guava Cheesecake features a moist and creamy cheesecake batter with melted guava paste, a buttery cookie crust, and a sweet guava sauce on top for *ALL* the guava flavor! Pink, creamy and delicious, this cheesecake is the perfect dessert for special occasions!
Guava Cheesecake
I’m a major fan of guava (“guayaba” in Spanish), especially “membrillo” or “bocadillo”, that thick crimson guava jelly/paste that you can slice and eat!
It’s very sweet and goes perfectly with cheese, which is why I usually use it to make cheese empanadas or ripe plantains stuffed with cheese (you can get it here on Amazon btw).
I figured, since it goes so well with cheese, why not use it to make a cheesecake and OMG, it turned out SO good that I couldn’t wait to share it with you guys!
Here’s why you should try it!!! ✨
Why this cheesecake is worth it:
- True guava flavor. This is double guava cheesecake. There’s melted guava paste in the cheesecake batter (hence the pretty pink color) and pure melted guava paste on top. You get all the guava here. This isn’t just a swirl or some jam.
- Rich and creamy. I created this cheesecake using a very much loved family recipe that was passed down to me (held strong for 2 generations, I’m the 3rd one using it) as a base. This thing is GOOD.
- Easy to make. This cheesecake is ready in just 7 easy steps. You don’t need any baking skills.
- No water bath needed. Why? When you have a successful recipe with the all the right ingredients, you don’t need a water bath to prevent cracks or keep the cheesecake moist! Why overcomplicate things?
- Perfect make-ahead dessert. Cheesecakes need to chill for a few hours for best flavor and texture which means you can totally make this 1 day ahead of time and let it chill overnight!
Guava Cheesecake Ingredients
Cookies. I used Digestive cookies for the crust but you can also use Graham Crackers or even golden Oreos or Nilla wafers, it’s up to you. If using Graham Crackers, you might want to add 1-2 tbsp of sugar to the crust, I didn’t use it for mine.
Butter. Unsalted, for the crust.
Cream cheese. Use full-fat for best flavor and texture. Make sure it’s room temperature.
Sugar. Classic white granulated sugar.
Guava paste. For the batter and sauce. When I say “guava paste” I refer to the sliceable rather hard guava “jelly” that it’s usually sold in brick-like shapes or mini rectangles. You can find it here on Amazon or you can get it in any Latin grocery store or even just the Latin aisle in many regular grocery stores.
In Ecuador, it’s known as “Membrillo” but up in Colombia they call it “Bocadillo”, I’ve also heard people refer to it as “Dulce de Guayaba” so it comes with different names but it’s always the same product. I get 1/2 lb for 1$ in Ecuador so if you ever come down here, stock up!!
Eggs for structure. Eggs help your cheesecake set creating a firmer texture.
Cream. Full-fat heavy cream. This cheesecake has all the cream and it’s exactly why it turns out SO moist and creamy. It does a great job at softening the tougher texture of the cheese, giving you a thick yet soft and velvety cheesecake, not a firm cheesy one.
Flour for structure, it helps the cheesecake come together with a deliciously thicker texture while preventing it from cracking!
Lemon juice for texture and flavor. The acid of lemon juice reacts to the fatty proteins creating that delicious thick texture that we all love!
Vanilla extract for flavor.
How to make Guava Cheesecake
STEP 1: Melt the guava paste. Add the guava paste (you can get it here on Amazon) and water into a saucepan, and place over low heat. Cook, stirring frequently, until the guava has melted fully. The texture should be smooth but thick.
If you feel like you need 1-2 extra tbsp of water, you can add them in but you still want the texture to be thick or it will thin out the batter once you add it in. Turn off the heat, then allow the guava to cool down to almost room temperature. Meanwhile, make the crust.
STEP 2: Make the cookie crust. In a food processor, add the cookies and pulse until they turn into fine crumbs. Transfer the crumbs to a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into a springform and use the back of a glass or a spoon to press it evenly into the bottom of your pan.
STEP 3: Chill the cookie crust. Place the prepared cookie crust in the refrigerator. Meanwhile, make the cheesecake batter.
STEP 4: Prepare the batter. Preheat the oven. Add the cream cheese, sugar, and melted guava paste to a medium bowl, then use a mixer to beat until fully combined. Set aside. Add the eggs and sugar to a large bowl and use a mixer to beat until combined.
Add the guava mixture to the egg mixture and beat until combined, scraping down the bowl from time to time. Add in the cream, lemon juice, and flour, then beat until combined again.
STEP 5: Bake. Remove the cookie crust from the refrigerator. Pour the cheesecake batter onto your prepared cookie crust and place in the middle rack of your oven.
Bake until mostly set and browned on top, when tapped the cheesecake shouldn’t jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking.
When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.
STEP 6: Chill in the refrigerator for a few hours or overnight (recommended).
STEP 7: Top with guava sauce. Do this when ready to serve. Add the guava paste and water to a small saucepan, place over low heat and cook, stirring frequently, until the guava paste has melted fully.
The texture will be different from that of step 1, this time your guava paste will be pourable and not as thick. Allow to cool down for a few minutes before pouring it over the top of your cheesecake. Serve and enjoy!
How to make cheesecake ahead of time
Cheesecakes need time to set so they’re the perfect make-ahead desserts.
You can make this cheesecake 1 day ahead of time (step 1 through step 6) and let it chill in the refrigerator overnight. The next day, follow step 7 and serve!
How to store leftovers in the refrigerator
Store any leftovers covered or in an air-tight container in the refrigerator for up to 4-5 days.
How to freeze cheesecake
Here are 2 ways to freeze cheesecake. Make sure you do not freeze your cheesecake with any toppings.
To freeze your cheesecake in the pan: after the cheesecake has cooled down to room temperature, remove the outer rim from your springform pan, then wrap the cheesecake (with the bottom of the pan) with a few layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 3 months.
To freeze your cheesecake without the pan: after the cheesecake has cooled down to room temperature, run a knife underneath the crust to release it from the bottom of your springform pan, transfer it onto a plate, wrap the cheesecake (with the plate) in a few layers of plastic wrap and 1 layer of aluminum foil, then freeze for up to 3 months. Do not freeze cheesecake with any toppings.
HAPPY BAKING!! I hope you’ll love this Guava Cheesecake Recipe (or Guava Paste Cheesecake aka Guayaba Cheesecake) as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE TROPICAL DESSERT RECIPES YOU’LL LOVE:
Guava Cheesecake
Ingredients
For The Crust
- 12 (180 g) whole digestive cookies or full sheets of graham crackers (add 1-2 tbsp of white granulated sugar to the crust if using graham crackers)
- 4 tbsp (60 g) unsalted butter
For The Cheesecake Batter
- 8.8 oz (250 g) guava paste aka "membrillo" or "bocadillo" (you can get it here on Amazon)
- 2-3 tbsp (30-45 ml) water
- 8 oz (225 g) cream cheese (room temperature)
- 1/2 cup (100 g) white granulated sugar
- 3 eggs (room temperature)
- 1/2 cup (100 g) white granulated sugar
- 2 cups (500 ml) heavy cream (room temperature)
- 3 tbsp (23 g) all-purpose flour
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp vanilla extract
For The Guava Sauce For Topping
- 2.4 oz (70 g) guava paste aka "membrillo" or "bocadillo" (you can get it here on Amazon)
- 2-3 (30-45 ml) water
Instructions
- Melt the guava paste. Add the guava paste and water into a small saucepan, and place over low heat. Cook, stirring frequently, until the guava has melted fully. The texture should be smooth but thick. If you feel like you need 1-2 extra tbsp of water, you can add them in but you still want the the texture to be thick or it will thin out the batter once you add it in. Turn off the heat once the guava paste has melted fully, then allow it to cool down to almost room temperature. Meanwhile, make the crust.
- Make the cookie crust. In a food processor, add the cookies and pulse until they turn into fine crumbs. Transfer the crumbs into a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into an 8" (20 cm) springform and use the back of a glass or a spoon to press it evenly into the bottom of your pan.
- Chill the cookie crust. Place the prepared cookie crust in the refrigerator. Meanwhile, make the cheesecake batter.
- Prepare the cheesecake batter. Preheat the oven to 350F (180C). In a medium bowl, add the cream cheese, sugar, and melted guava paste, then use a mixer to beat until fully combined. Set aside. In a large bowl, add the eggs and sugar, and use a mixer to beat until combined. Add the guava mixture to the egg mixture and beat until combined, scraping down the bowl from time to time. Add in the cream, lemon juice, and flour, then beat until combined again.
- Bake. Remove the cookie crust from the refrigerator. Pour the cheesecake batter onto your prepared cookie crust and place in the middle rack of your oven. Bake at 350F (180C) for 10 minutes, then reduce the temperature to 325F (165C) and bake for 50-60 minutes or until mostly set and browned on top, when tapped the cheesecake shouldn't jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking. When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.
- Chill in the refrigerator for at least 2-3 hours or overnight (recommended).
- Top with guava sauce. Do this when ready to serve. Add the guava paste and water to a small saucepan, place over low heat and cook, stirring frequently, until the guava paste has melted fully. The texture will be different from that of step 1, this time your guava paste will be pourable and not as thick. Allow to cool down for a few minutes before pouring it over the top of your cheesecake. Serve and enjoy!
Notes
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