Print

Guava Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 31 reviews

This luscious Guava Cheesecake combines a smooth and creamy vanilla-flavored cream cheese filling with a crunchy biscuit crust, topped with a tangy homemade guava compote and fresh guava slices. Perfectly baked in a water bath to achieve a silky texture, this dessert offers a delightful tropical twist to a classic cheesecake, ideal for special occasions or anytime you crave an indulgent treat.

Ingredients

Crust

  • 300 g Tennis biscuits
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 700 g cream cheese
  • 250 g castor sugar
  • 4 extra large eggs
  • 1 tsp vanilla extract
  • 200 ml whipping cream

Guava Compote and Decoration

  • 500 g fresh guavas (chopped and peeled)
  • 80 g white granulated sugar
  • 1 tbsp lime juice
  • 200 g guavas (for decorating, sliced fresh)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 170°C (325°F). Spray a 23cm (9-inch) round springform pan with non-stick baking spray and line the bottom with parchment paper. Seal the bottom with heavy-duty tin foil to prevent water leakage in the water bath.
  2. Make Biscuit Crust: Crush the Tennis biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter until combined. Press this mixture firmly into the base and about 3/4 up the sides of the prepared pan. Bake the crust for 10 minutes, then remove to cool slightly.
  3. Prepare Cheesecake Batter: In an electric mixer with paddle attachment, beat cubed cream cheese and castor sugar on medium speed until smooth. Add eggs one at a time, mixing well and scraping the bowl between additions for even incorporation.
  4. Add Flavor and Cream: Mix in vanilla extract and whipping cream. Beat at medium-high speed for 2 minutes to aerate the batter. Pour the cheesecake filling evenly over the baked biscuit crust.
  5. Set Up Water Bath and Bake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan, reaching just above halfway up the springform pan sides. Bake for about 50 minutes or until the center is set and edges slightly pull away.
  6. Cool Cheesecake: Turn off the oven and let the cheesecake cool inside with the door closed for 2 hours. Remove from oven and water bath, cover with plastic wrap, and refrigerate overnight to fully set.
  7. Prepare Guava Compote: In a medium saucepan, combine chopped peeled guavas, lime juice, and sugar. Cook over medium heat, stirring occasionally until sugar dissolves and the guavas release their juices. Simmer to thicken the compote, then remove from heat and let cool.
  8. Blend and Strain Compote: Pulse the cooled compote in a food processor until smooth. Pass through a sieve to remove seeds. If the compote is too thick, blend with 2 tablespoons of hot water to loosen.
  9. Assemble and Serve: Remove the chilled cheesecake from the tin and place on a serving plate. Spoon the guava compote on top and decorate with fresh guava slices. Serve chilled and enjoy this tropical delight!

Notes

  • Using a water bath ensures even baking and prevents cracking for a silky cheesecake texture.
  • Make sure to thoroughly seal the springform pan with foil to avoid water leakage.
  • Room temperature cream cheese and eggs help achieve a smooth batter without lumps.
  • Prepare the cheesecake a day ahead for the best flavor and texture.
  • Fresh guava slices add a beautiful garnish and complement the compote’s tanginess.

Find it online: https://recipethrive.com/guava-cheesecake-recipe/