Guava Cheesecake

5 from 1 vote

This Guava Cheesecake recipe is the perfect bake to celebrate the delicious flavors of fresh guavas when they’re in season!

This recipe is for a baked vanilla cheesecake topped with a homemade fresh guava compote, it makes a great dessert for summer dinners, or as the centerpiece at your next tea party!

Prep Time40

Cook Time50

Cooling Time8

Course: Dessert

Cuisine: American

Servings: slices

Calories: 626kcal

Author: Cat Spiller

Equipment

1x 23cm diameter springform cake tin (9 inches)

Ingredients

Guava Compote

500 g guavas chopped and peeled
80 g granulated white sugar
1 tablespoon lime juice

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

Metric - US Customary

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!

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