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Guava Cheesecake with Guava Compote and Fresh Guava Garnish Recipe

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4.2 from 66 reviews

This Guava Cheesecake recipe combines a smooth and creamy vanilla cheesecake base with a luscious guava compote topping. The biscuit crust adds a buttery crunch while the guava compote offers a tangy and sweet tropical twist. Baked in a water bath for a perfectly creamy texture and finished with fresh guava slices for decoration, this dessert is a delicious fusion of creamy and fruity flavors.

  • Total Time: 12 hours 25 minutes (including 2 hour cooling and overnight chilling)
  • Yield: 8 to 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 inch) 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 seepage.
  2. Make the biscuit base: Crush Tennis biscuits finely using a food processor or rolling pin. Combine crushed biscuits with melted butter in a large mixing bowl until well blended.
  3. Form and bake the crust: Press the biscuit mixture firmly ¾ of the way up the sides and across the bottom of the prepared pan. Bake in the oven for 10 minutes. Remove and set aside.
  4. Mix the cheesecake batter: In an electric mixer with paddle attachment, beat sugar and cubed cream cheese at medium speed until smooth. Gradually add eggs one at a time, scraping down bowl sides between each addition. Add vanilla extract and whipping cream, beat at medium-high for 2 minutes.
  5. Assemble and bake cheesecake: Pour batter over the biscuit crust. Place cake tin inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake tin.
  6. Bake cheesecake in water bath: Bake for 50 minutes or until the center is set and sides have slightly pulled away. Turn off oven and allow cheesecake to cool inside with door closed for 2 hours.
  7. Chill the cheesecake: Remove the cheesecake from the oven and water bath. Cover with plastic wrap and refrigerate overnight to set.
  8. Prepare guava compote: In a medium saucepan over medium heat, combine chopped guavas, lime juice, and sugar. Cook, stirring occasionally, until sugar dissolves and mixture thickens as guavas release water.
  9. Blend and strain the compote: Let compote cool completely, then pulse in a food processor until smooth. Pass through a sieve to remove seeds. If too thick, add 2 tablespoons of hot water while blending.
  10. Serve: Remove cheesecake from the pan and place on a serving plate. Spoon chilled guava compote on top and decorate with fresh guava slices. Serve immediately and enjoy!

Notes

  • Baking the cheesecake in a water bath ensures a creamy, smooth texture without cracks.
  • Choose ripe and sweet guavas for the best flavor in the compote.
  • Seal the bottom of the springform pan with tin foil to prevent water from seeping into the batter during water bath baking.
  • Allow the cheesecake to cool gradually inside the turned-off oven to avoid cracking.
  • Author: Adeline
  • Prep Time: 25 minutes
  • Cook Time: 1 hour (10 minutes crust + 50 minutes cheesecake bake)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Western with tropical influence)

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