This Guava Cheesecake recipe is the perfect bake to celebrate fresh guavas when they're in season! This recipe is for a baked vanilla cheesecake topped with a homemade guava compote.
If you love baking with seasonal fruit, then you have to try this Summer Raspberry Cake or this Orange and Almond Layer Cake.
Why This Guava Cheesecake Recipe Works
- Recipe name: Guava Cheesecake
- Ready in: 1hr 30 minutes (plus 8 hrs cooling time)
- Serves: 12 slices
- Main ingredients: Guavas, cream cheese, eggs, biscuits, butter, sugar, and cream.
- Perfect for: Cheesecake lovers looking for something a little different!
- Why I love it: The cheesecake itself is creamy and not at all dry. It's also a real treat to experience guavas in a bake, not very common!
- Calories: 626kcal
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If you love cheesecake recipes, then have a look at this recipe for Passionfruit Cheesecake or this recipe for Lemon Cheesecake.
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Key Ingredients
- Biscuits - Choose your favorite plain cookies for the base of this cheesecake. I have used Tennis biscuits, which are plain butter biscuits with added coconut. You can use digestive biscuits, marie biscuits, or graham crackers.
- Cream cheese - Choose a full-fat quality cream cheese for this recipe. I used Philadelphia cream cheese.
- Whipping cream - Heavy cream has a fat content above 36%. In South Africa, these creams are often called whipping cream. Don't make the mistake of confusing this with double thick cream; it isn't the same!
- Vanilla bean paste - I have used a high-quality vanilla bean paste for this recipe; do the same, or choose vanilla extract instead.
- Guavas - Choose fresh, ripe guavas for this recipe; taste them first and make sure they are sweet, flavourful, and delicious!
See the recipe card for full information on ingredients and quantities.
Variations
If you can't find fresh guavas, you can make this recipe with other fruits such as blackberries, raspberries, strawberries, or blueberries. Try this Raspberry Filling Compote, this Blackberry Compote, or this Strawberry Cake Filling as topping alternatives.
How to Make a Guava Cheesecake
- Step 1: Preheat the oven to 170°C (325°F), then spray a 23cm (9 inches) round springform pan with non-stick baking spray and line the bottom of the tin with parchment paper. Seal the bottom of the cake tin with heavy-duty tin foil.
- Step 2: Place the biscuits into a food processor and pulse until fine, or crush them using a rolling pin. Pour the crust mixture into a large mixing bowl and add the melted butter; mix until well combined. Pour the biscuit mixture into the prepared tin, and use a cup or the back of a spoon to press it ¾ of the way up the sides of the pan and across the bottom of the cake tin. Bake in a preheated oven for 10 minutes.
- Step 3: In the bowl of an electric mixer fitted with a paddle attachment, add the sugar and the cubed cream cheese. Beat at medium speed until smooth and well combined.
- Step 4: With the mixer's motor running at medium speed, add the eggs to the cream cheese mixture one at a time, scraping down the sides of the bowl between each addition.
- Step 5: Add the vanilla bean paste and whipping cream to the cheesecake batter and beat at medium-high speed for about 2 minutes. Pour the cheesecake filling over the cheesecake base.
- Step 6: Place the cheesecake-filled cake tin into a large enough roasting pan, then place the roasting pan into the oven. Fill the roasting dish with hot water. The water should reach just above halfway up the sides of the cake tin. Bake the cheesecake for 50 minutes, or until the center is set and the sides have pulled away slightly from the tin. Switch off the oven and leave the cheesecake to cool inside for about 2 hours. Remove the cheesecake from the oven and from the water bath, cover the top of the tin with plastic wrap, and refrigerate overnight.
Guava Compote
- Step 1: Place the chopped guavas, lime juice, and sugar into a medium saucepan set over medium heat. Heat until the sugar has melted, stirring occasionally.
- Step 2: Allow the guavas to release their water and thicken as the compote cooks. Once thick, remove the compote from the heat and transfer it to a glass jar or large bowl. Allow it to cool completely.
- Step 3: Place the cooled guava compote into a food processor and pulse until well blended. Pass the compote through a sieve to remove all the seeds. If your compote is too thick, add 2 tbsps of hot water while blending.
- Step 4: Remove the set cheesecake from the cake tin and place it onto a serving plate. Spoon the chilled guava compote over the cheesecake and garnish with fresh guava slices. Serve and enjoy!
Should You Bake a Cheesecake in a Water Bath?
If this is your first time making a cheesecake, you might be tempted to skip the water bath step; please don't! As this method is the better way of baking cheesecakes, it ensures a creamy, delicious texture rather than a dry, crumbly one. Just make sure your cheesecake is properly sealed with the tin foil so that the water doesn't seep into it.
Storage
Store any leftover cheesecake in an airtight container in the fridge for up to 4 days.
If you would like to freeze this cheesecake, do not top it with the guava compote; store the compote and cheesecake separately. Wrap the cheesecake in cling film and freeze for up to 1 month. Freeze the compote in an airtight freezer-safe container. Defrost properly in the fridge before eating.
Expert Tips
- Test the true temperature of your oven with a thermometer before baking the cheesecake.
- Make sure all the ingredients are at room temperature.
- Choose to bake cheesecakes in a water bath for the best creamy texture.
- Seal the bottom of the loose-bottom cake tin with tin foil before adding it to a water bath to prevent water from seeping into the cheesecake mixture.
- Allow the cheesecake to set properly before serving
Guava Cheesecake FAQs
If your cheesecake is rubbery rather than creamy, you need to assess how you baked it. Oven temperature and baking in a water bath play important roles in this cheesecake's texture.
Truthfully, this can happen, but it isn't the end of the world! As the cheesecake cools in the oven and the temperature changes, a crack can develop. Baking it in a water bath will help avoid this.
More Baking Recipes with Fresh Fruit
If you are thinking of making this fresh guava cheesecake for Valentine's Day, then decorate it with these cute Heart Shape Biscuits or these Heart Jam Cookies for a special touch!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Vanilla Raspberry Cake!
📖 Recipe
Guava Cheesecake
Equipment
- 1x 23cm diameter springform cake tin (9 inches)
Ingredients
Vanilla Cheesecake
- 300 g Tennis biscuits
- 150 g unsalted butter melted
- 700 g cream cheese
- 250 g castor sugar
- 4 eggs extra large
- 1 teaspoon vanilla extract
- 200 ml whipping cream
- 200 g guavas for decorating
Guava Compote
- 500 g guavas fresh, chopped, and peeled
- 80 g sugar white granulated
- 1 tablespoon lime juice
Instructions
Vanilla Cheesecake
- Preheat the oven to 170°C (325°F) and spray a 23cm (9 inches) round springform pan with non-stick baking spray and then line the bottom of the tin with parchment paper.
- Seal the bottom of the cake tin with heavy-duty tin foil.
- Place the biscuits into a food processor and pulse until fine, or crush them using a rolling pin. Pour the crust mixture into a large mixing bowl and add the melted butter, mix until well combined.
- Pour the biscuit mixture into the prepared tin and use a cup or the back of a spoon to press the biscuit mixture ¾ of the way up the sides of the pan and across the bottom of the cake tin. Bake in a preheated oven for 10 minutes.
- In a bowl of an electric mixer fitted with a paddle attachment, add the sugar and the cubed cream cheese. Beat at medium speed until smooth and well combined.
- With the mixer's motor running at medium speed, add the eggs to the cream cheese mixture one at a time, ensuring to scrape down the sides of the bowl between each addition.
- Add the vanilla bean paste and whipping cream to the cheesecake batter and beat at medium-high speed for about 2 minutes. Pour the cheesecake filling over the cheesecake base.
- Place the cheesecake-filled cake tin into a large enough roasting pan, and place this into the oven. Fill the roasting dish with hot water. The water should reach just above halfway up the sides of the cake tin.
- Bake the cheesecake for 50 minutes or until the center of the cheesecake is set and the sides have pulled away slightly from the tin. Switch off the oven and allow the cheesecake to cool inside the oven, for about 2 hours.
- Remove the cheesecake from the oven and from the water bath, cover the top of the tin with plastic wrap, and refrigerate overnight.
Guava Compote
- Place the chopped guavas, lime juice, and sugar into a medium saucepan set over medium heat. Heat until the sugar has melted, stirring occasionally.
- Allow the guavas to release their water and thicken as the compote cooks. Once thick, remove the compote from the heat and transfer it to a glass jar or large bowl, allow it to cool completely.
- Place the cooled guava compote into a food processor and pulse until well blended, pass the compote through a sieve to remove all the seeds. If your compote is too thick, add 2 tbsps of hot water while blending.
- Remove the set cheesecake from the cake tin and place it onto a serving plate. Spoon the chilled guava compote on top of the cheesecake and decorate it with fresh guava slices, serve, and enjoy!
Notes
- For a creamy-textured cheesecake, bake it in a water bath.
- Make sure you have tasted the guavas and that they are ripe and sweet.
Jen says
This guava cheesecake was delicious! I’ll definitely make this recipe again, it was so easy to follow