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Guava Cheesecake Recipe

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4.4 from 12 reviews

This luscious Guava Cheesecake combines a crumbly tennis biscuit crust with a smooth and creamy vanilla cheesecake filling, topped with a sweet, tangy homemade guava compote. Perfectly baked in a water bath for a silky texture, this dessert offers a tropical twist that delightfully balances richness with fruitiness.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes plus overnight chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

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

  • 500 g fresh guavas, peeled and chopped
  • 80 g white granulated sugar
  • 1 tbsp lime juice

Decoration

  • 200 g guavas

Instructions

  1. Prepare the pan: Preheat your 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 leaks during baking.
  2. Make the crust: Crush the tennis biscuits finely in a food processor or by rolling them with a rolling pin. In a large bowl, mix the crushed biscuits with the melted butter until well combined. Press this mixture firmly into the base and up about three-quarters of the way up the sides of the prepared pan. Bake in the oven for 10 minutes, then remove and set aside.
  3. Prepare the cheesecake filling: In a mixing bowl fitted with a paddle attachment, beat the cream cheese and castor sugar at medium speed until smooth and creamy. With the mixer still running, add eggs one at a time, scraping down the sides of the bowl after each addition to ensure everything is well incorporated.
  4. Add flavor and cream: Mix in the vanilla extract and whipping cream and beat at medium-high speed for about 2 minutes until the batter is smooth and slightly aerated. Pour this cheesecake filling over the pre-baked biscuit base in the springform pan.
  5. Set up a water bath: Place the filled springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches just above halfway up the sides of the cheesecake tin. This water bath ensures even baking and prevents cracking.
  6. Bake the cheesecake: Bake in the preheated oven for 50 minutes or until the center is set and the edges have slightly pulled away from the pan. Turn off the oven and allow the cheesecake to cool inside the oven for about 2 hours to avoid cracks from sudden temperature changes.
  7. Cool and refrigerate: Remove the cheesecake from the water bath and oven. Cover the top of the tin with plastic wrap and refrigerate overnight for the best texture and flavor development.
  8. Make guava compote: In a medium saucepan over medium heat, combine chopped guavas, lime juice, and sugar. Stir occasionally until the sugar melts and the guavas release their juices. Continue cooking until the mixture thickens to a compote consistency.
  9. Blend and strain compote: Transfer the cooled compote to a food processor and pulse until well blended. Pass it through a sieve to remove seeds and achieve a smooth texture. If the compote is too thick, add up to 2 tablespoons of hot water during blending to loosen it.
  10. Decorate and serve: Top the chilled cheesecake with the guava compote and decorate with fresh guavas. Slice and serve chilled for a deliciously creamy dessert with tropical fruit flavor.

Notes

  • Using a water bath is crucial to achieving a smooth, crack-free cheesecake.
  • Ensure the guava compote is completely cool before topping the cheesecake to prevent melting the cream cheese layer.
  • Extra guava slices can be used for additional decoration or served on the side.
  • If you don’t have tennis biscuits, graham crackers or digestive biscuits can be substituted.
  • Letting the cheesecake chill overnight improves the texture and enhances flavor.

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