Guava Cheesecake
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!
Ingredients
For The Crust
- 12 (180 g) whole digestive cookies or full sheets of graham crackers (add 1-2 tablespoon 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 teaspoon 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 tbsp (30-45 ml) water
Makes: 8inch round
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 tablespoon 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
Make-Ahead Instructions: 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!
Storing Instructions: store covered or in an air-tight container in the refrigerator for up to 4-5 days.
Freezing Instructions: 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. Alternatively, 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.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 456kcalCarbohydrates: 49gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 115mgSodium: 167mgPotassium: 127mgFiber: 1gSugar: 35gVitamin A: 1015IUVitamin C: 3mgCalcium: 69mgIron: 1mg
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