Mama Guava Cheesecake Recipe

Prepare the crust

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.

Shape the crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

Mix the filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Add sugar and sour cream

Gradually add the granulated sugar and continue beating until well incorporated. Add the sour cream and vanilla extract, mixing until smooth.

Incorporate eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Add guava puree

Fold in the guava puree gently until well mixed. Pour the cheesecake filling over the cooled crust in the springform pan.

Bake the cheesecake

Bake the cheesecake in the preheated oven for 55-65 minutes. The edges should be set, while the center may still be slightly jiggly.

Cool and chill

Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for about 1 hour. Afterward, refrigerate for at least 4 hours or overnight.

Prepare the topping

Before serving, gently heat the guava jelly in a small saucepan until melted. Pour the melted jelly over the top of the cheesecake and decorate with fresh guava slices.

Serve

Slice the cheesecake and serve chilled. Enjoy your Mama Guava Cheesecake!