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Guava Cheesecake with Guava Compote and Fresh Garnishes Recipe

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4.2 from 42 reviews

This Guava Cheesecake features a smooth and creamy vanilla cheesecake base with a delicious homemade guava compote topping. The biscuit crust is baked lightly to provide a firm base, while the cheesecake is baked in a water bath to ensure a creamy, smooth texture. Finished with fresh guava slices, this dessert offers a perfect balance of tangy and sweet flavors, making it a delightful treat for any occasion.

  • Total Time: 13 hours (including 12 hours chilling time overnight)
  • Yield: 10 servings

Ingredients

Vanilla Cheesecake

  • 300 g Tennis biscuits
  • 150 g unsalted butter, melted
  • 700 g cream cheese
  • 250 g castor sugar
  • 4 extra large eggs
  • 1 teaspoon vanilla extract
  • 200 ml whipping cream
  • 200 g guavas for decorating

Guava Compote

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

Instructions

  1. Prepare the crust: Preheat the oven to 170°C (325°F). Spray a 23cm (9 inches) round springform pan with non-stick baking spray and line the bottom with parchment paper. Seal the bottom with heavy-duty tin foil to prevent water bath leaks.
  2. Make the biscuit base: Place Tennis biscuits in a food processor and pulse until finely crushed or crush using a rolling pin. Transfer to a large mixing bowl, add melted butter, and mix until well combined.
  3. Form and bake the crust: Press the biscuit mixture into the prepared pan, spreading ¾ of the way up the sides and across the bottom. Bake in the preheated oven for 10 minutes to set.
  4. Mix cheesecake filling: Using an electric mixer fitted with a paddle attachment, beat sugar and cubed cream cheese on medium until smooth. Add eggs one at a time, scraping bowl sides between additions to ensure even mixing.
  5. Add flavor and cream: Incorporate vanilla extract and whipping cream, then beat at medium-high speed for 2 minutes until smooth and combined.
  6. Assemble the cheesecake: Pour the cheesecake batter evenly over the baked biscuit crust in the cake pan.
  7. Prepare water bath and bake: Place the cake pan in a larger roasting pan and fill the roasting pan with hot water until halfway up the cake tin sides. Bake for 50 minutes or until the center is just set and sides have slightly pulled away from the pan.
  8. Cool the cheesecake: Turn off the oven and allow the cheesecake to cool inside for about 2 hours. Remove from oven and water bath, cover with plastic wrap, and refrigerate overnight to set.
  9. Make guava compote: In a medium saucepan over medium heat, combine chopped guavas, lime juice, and sugar. Cook, stirring occasionally until sugar melts and guavas release water and thicken.
  10. Blend and strain compote: Remove compote from heat and cool completely. Pulse in a food processor until smooth, then pass through a sieve to remove seeds. If too thick, add 2 tablespoons of hot water while blending.
  11. Serve: Remove chilled cheesecake from the tin and place on a serving plate. Spoon guava compote on top and decorate with fresh guava slices. Serve and enjoy!

Notes

  • Baking the cheesecake in a water bath ensures a creamy, smooth texture without cracking.
  • Use ripe, sweet guavas for best flavor in the compote.
  • Seal the bottom of the springform pan with foil to prevent water leakage during the water bath baking.
  • Allow cheesecake to cool slowly in the oven to prevent cracking.
  • Refrigerate overnight for best texture and flavor development.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 1 hour (10 minutes crust + 50 minutes cheesecake bake)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Western style cheesecake with tropical guava twist)

Find it online: https://flavorhug.com/guava-cheesecake-with-guava-compote-and-fresh-garnishes-recipe/