Guava Cheesecake (Printable Version)
Silky guava-topped cheesecake on a crunchy graham crust, brightened with lime zest and optional toasted nuts.
# What You Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 24 oz cream cheese, softened to 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 completely 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 — do not overmix.
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. 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 overnight for best results.
06 - In a small saucepan over low heat, combine guava paste, water, and fresh lime juice. Stir continuously until the paste melts into a smooth, glossy sauce. Remove from heat and let cool slightly.
07 - Pour or spread the 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 Tips:
01 -
- The tropical guava topping turns a classic cheesecake into something guests will beg you to make again and again.
- That hint of lime zest in the filling cuts through the richness so perfectly that even people who claim they do not like dessert will ask for a second slice.
02 -
- Overmixing the batter after adding the eggs is the number one reason cheesecakes crack, so stop mixing the moment everything looks combined.
- The cheesecake will continue to cook from residual heat after you turn off the oven, so pulling it when the center still jiggles is not a mistake, it is exactly right.
03 -
- Set a timer for the cooling stages just as carefully as you do for baking, because patience during the slow cool and overnight chill is what separates a good cheesecake from a great one.
- Warming your knife blade under hot running water before each cut gives you clean, bakery worthy slices that show off the beautiful layers.