My next recipe on the docket is very new to me! Nonetheless, let me introduce you all to fresh guava cheesecake. It is truly delicious as it sounds and I am impressed with how it turned out.
A fresh guava marmalade made to perfection (you even have leftovers for breakfast) swirled right into a rich and creamy cheesecake filling. Layer the filling on top of a baked graham cracker crust and you have yourself a new summer dessert!
I really don't have any experience with guava in general, but experimenting was fun. As a food blogger, experimenting and screwing up recipes and desserts are so much fun.
Believe me, I have had my share of screw ups, but then I redeem myself with something amazing! I'm just grateful my kiddos still love my mess ups and eat them anyways! Needless to say, this cheesecake will be added to the list of good ones to hang on to!
- Graham cracker crumbs: You can make your own as well with a food processor.
- Brown sugar
- Unsalted butter
- Cream cheese
- Vanilla extract
- Guava marmalade: Store bought can be used as well.
- Lemon juice
Tips and tricks
Screwing up a cheesecake is easy to do, but follow these steps below and you will make the perfect guava cheesecake.
- Use a 9 inch springform pan as your cheesecake will set better with the help of the sides
- Leak proof water bath is essential for the cheesecake to come out smooth and no cracking!
- If using store bought guava, heat the jam slowly and allow to cool slightly before swirling into the cheesecake mixture
Making the graham cracker crust
Making the graham cracker crust is easy, but the foundation when making a guava cheesecake.
First, add all your ingredients into a mixing bowl and fold until they are well combined. Press the cookie mixture firmly down with your fingers or the back of a measuring cup into the springform pan. Bake for 10 minutes. Set aside.
How to make the guava marmalade
The marmalade is somewhat time consuming, so if you are in a hurry, just use store bought.
First, cut each guava in half. Put into a large saucepan. Add in 4 cups of water and turn heat on medium for 15 minutes. The guava will look soft after 15 minutes.
Second, reserve 1 cup of the water from the guava and set aside. Take out in the insides of each guava piece and discard.
Third, place the softened guava, 1 cup of reserved water, and granulated sugar into a blender. Blend until it is pureed.
Lastly, add back into the saucepan along with a cinnamon stick. Set on low heat for 30 minutes. Let cool.
Cheesecake filling and assembly
In a large bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese, sugar, lemon juice and eggs together until combined.
Pour mixture into baked pie crust. Add spoonfuls of guava marmalade on top and use a knife to create the swirl in the cheesecake. Place in water bath and bake for 45-50 minutes. The center may still be jiggly, but will set once it is cool.
Put in fridge for 6 hours or overnight for best results. Release from springform pan and serve!
Variations and substitutions
- A shortbread or Maria cookie crust would be a great substitute for the graham cracker crust.
- Use store bought guava paste in place of the marmalade.
- Add some white chocolate shavings on top.
It will freeze well for up to 2 months if the pieces are individually wrapped in plastic wrap. It will stay fresh covered in the fridge for 3-5 days.
- Stand mixer fitter with paddle attachment
- 9 springform pan
- Mixing bowls
- Large saucepan
- Measuring cups and spoons
Graham cracker crust
- 1½ cups graham cracker crumbs
- 3 tablespoon brown sugar packed
- ½ cup unsalted butter melted
- 16 oz guava cut in half
- 4 cups water
- 1½ cups granulated sugar
- 1 stick cinnamon
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- ½ cup guava marmalade
Graham cracker crust
- Preheat oven to 325°. In a medium mixing bowl, add the graham cracker crumbs, brown sugar, and melted butter. Fold well until combined.
- Press the cookie mixture firmly into a 9 inch springform. Bake for 10 minutes and set aside.
- In a large saucepan, add in the cut up guava pieces and 4 cups of water. Put on medium heat for 15 minutes. Once 15 minutes is up, reserve 1 cup of water and set aside. With a spoon, take out all the seeds.
- Add softened guava to the blender, add 1 cup of reserved water, and granulated sugar. Blend until mixture is smooth and pureed.
- Pour pureed guava mixture and 1 cinnamon stick back into saucepan and put on low for 30 minutes. Cool and set aside.
- In a large bowl of a stand mixer fitted with a paddle attachment, combine the softened cream cheese, vanilla extract, granulated sugar, and lemon. Mix until well combined.
- Add in the eggs one at a time beating well after each addition.
Assembly of the guava cheesecake
- Pour the cheesecake mixture into the baked crust. Drop spoonfuls of guava marmalade on top of the cheesecake mixture and then swirl around with a knife.
- Bake for 45-50 minutes. The center will be slightly jiggly, but will set once cooled. Cool for up to 6 hours or overnight. Serve once cooled and enjoy!
- Pumpkin cheesecake with gingersnap crust
- No bake dragonfruit cheesecake
- Red, white, and blue cheesecake
- Biscoff cheesecake
Fun fact of the day!
Birds need gravity to swallow.