Guava Cheesecake Tropical Cream (Printable Version)
Creamy cheesecake with buttery graham crust and tangy-sweet guava topping
# What You'll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200 g)
02 - 1/3 cup unsalted butter (75 g), melted
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 24 oz cream cheese (680 g), at room temperature
05 - 1 cup granulated sugar (200 g)
06 - 3 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 cup sour cream (120 ml)
09 - 2 tablespoons all-purpose flour
10 - Zest of 1 lime
→ Guava Topping
11 - 1 cup guava paste (250 ml), chopped
12 - 1/4 cup water (60 ml)
13 - 2 tablespoons fresh lime juice
# Directions:
01 - Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large bowl, beat the cream cheese with an electric mixer until completely smooth. Add the sugar and continue beating until light and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract, sour cream, flour, and lime zest until just combined — do not overmix.
04 - Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes, or until the center is just set with a slight jiggle remaining. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
05 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight, before adding the topping.
06 - In a small saucepan over low heat, combine the chopped guava paste, water, and fresh lime juice. Stir continuously until the paste melts into a smooth, glossy sauce. Remove from heat and let it cool slightly.
07 - Pour or spread the warm guava topping evenly over the chilled cheesecake. Return to the refrigerator for another 30 minutes to allow the topping to set.
08 - Run a thin knife around the edge of the cheesecake before releasing the springform pan ring. Slice into portions and serve chilled.
# Expert Hints:
01 -
- The guava topping does most of the decorating for you, so it looks stunning without any fussy piping skills.
- Cream cheese and tropical fruit are a combination that makes people close their eyes on the first bite.
- It feeds a crowd and actually tastes better after sitting overnight, which means you can make it ahead for parties.
02 -
- Overmixing the batter after adding eggs introduces air, which causes puffing and then cracking during baking.
- Opening the oven door before the cheesecake is done will cause a sudden temperature drop that almost guarantees a sinkhole in the center.
03 -
- Wrap the outside of your springform pan tightly with heavy duty foil before baking, because even so called leak proof pans can let a buttery mess drip onto your oven floor.
- The guava topping thickens as it cools, so remove it from the heat when it is still slightly thinner than you want the final result to be.