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Guava Cheesecake

A delicious and decadent guava cheesecake that’s sure to please any palate.

  • Total Time: 2 hours
  • Yield: 12 servings 1x

Ingredients

Units Scale

1 1/2 cups chocolate-wafer or graham-cracker crumbs
1/2 cup (1 stick) butter, melted
2 tablespoons plus 2 cups sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly

Instructions

Heat oven to 350 degrees. Butter a 9-inch springform pan. Mix crumbs, butter and 2 tablespoons sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside (leave oven on).
Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.
Beat the cream cheese and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava paste. Pour into crust.
Wrap aluminum foil around the bottom and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.
Thirty minutes before serving, melt jelly with 1 tablespoon water, whisking, and gently brush on top. Chill at least 30 minutes more before serving.

  • Author: 9
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Contemporary
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 20g
  • Sodium: 500mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 140mg

Keywords: Guava Cheesecake, Fruity Dessert, Contemporary Cuisine, , , ,

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