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Guava Cheesecake recipe

This cheesecake has an especially nicebalance of sweet and tart.

Recipe: Guava Cheesecake

1 1/2 cups chocolate-wafer or graham-crackercrumbs
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

  • Heat oven to 350°F (175°C). Buttera 9-inch springform pan. Mix crumbs, butter and 2 tablespoonssugar; press over the bottom and up the side of the pan. Bakeuntil almost dry, about 10 minutes. Set aside. (Leave oven on.)
  • Heat guava paste and lemon juice in asaucepan over medium heat, whisking, until melted. Set aside.
  • Beat the cream cheese and 2 cups sugarwith 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 andsides of springform pan and place in a large roasting pan. Add1 inch boiling water. Bake until the top is firm and the fillingno longer jiggles when shaken, about 90 minutes. Turn off theheat, open the oven door a few inches, and let the cheesecakecool 20 minutes before transferring to a cooling rack. Coverand refrigerate cooled cheesecake at least 6 hours.
  • Thirty minutes before serving, melt jellywith 1 tablespoon water, whisking, and gently brush on top. Chillat least 30 minutes more before serving.

    Makes 12 servings.

    Nutritional Facts Per serving: 630 calories;36.7 grams fat (51 percent of total calories); 69.5 grams carbohydrate;0.6 gram fiber; 173.9 milligrams cholesterol; and 369.3 milligramssodium.

    Source: Recipe from Steven Raichlen’s “MiamiSpice” (Workman).


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