Guava Cheesecake (Print Page)

Creamy cheesecake with graham crust, lime zest and a glossy guava topping—tropical, chilled and elegant.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 24 oz cream cheese, room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 cup sour cream
09 - 2 tablespoons all-purpose flour
10 - Zest of 1 lime

→ Guava Topping

11 - 1 cup guava paste, chopped
12 - 1/4 cup water
13 - 2 tablespoons fresh lime juice

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and 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 cream cheese with an electric mixer until smooth. Add sugar and continue beating until light and creamy. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract, sour cream, flour, and lime zest until just combined — avoid overmixing.
04 - Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes, until the center is just set with a slight jiggle remaining.
05 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracking.
06 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
07 - In a small saucepan over low heat, combine guava paste, water, and lime juice. Stir continuously until the paste melts into a smooth, glossy sauce. Remove from heat and let cool slightly.
08 - Pour or spread the guava topping evenly over the chilled cheesecake. Refrigerate for another 30 minutes to allow the topping to set.
09 - Run a thin knife around the edge of the cheesecake before releasing the springform pan. Slice into wedges and serve chilled.

# Expert Tips:

01 -
  • The tropical guava topping cuts through the richness of the cream cheese in a way that berry toppings simply cannot match.
  • You do not need a water bath or fancy equipment, just patience while it chills and sets.
  • It looks stunning on any table yet the steps are surprisingly manageable for a medium difficulty dessert.
02 -
  • Opening the oven door too early or drastically changing the temperature will almost certainly cause the center to crack, so resist the urge to peek before fifty minutes.
  • Room temperature cream cheese is not a suggestion, it is the single most important factor between a velvety filling and a lumpy disappointment.
  • The cheesecake will continue to set as it chills, so that slightly jiggly center is exactly what you want when you pull it from the oven.
03 -
  • Run a thin knife dipped in hot water around the edge before releasing the springform for perfectly clean sides every time.
  • Adding half a cup of finely chopped toasted pecans or macadamia nuts to the crust creates a texture that will make people ask what your secret is.

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