Guava Cheesecake Recipe
fresh berries, guava citrus glaze
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Ingredients
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Crust
Filling
Guava Citrus Glaze
Finish & Garnish
Method
Crust
- 1
Prepare and bake crust
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and salt in a medium bowl. Melt the butter and pour over crumbs; stir until evenly moistened and mixture clumps when pressed. Press the mixture firmly and evenly into the bottom and about 1/2 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to compact. Bake 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (163°C).
Filling
- 2
Soften and mix cream cheese
Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low-medium speed until smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.
- 3
Add sugar and sour cream
Add the granulated sugar and beat on medium-low until incorporated, about 1–2 minutes. Add the sour cream and mix until smooth, scraping down the sides.
- 4
Incorporate eggs and flavor
Add the eggs one at a time, mixing just until combined after each addition—avoid overbeating. Mix in vanilla extract, lime zest, and lemon juice until just incorporated. The batter should be smooth and slightly thick.
- 5
Assemble and bake
Pour the filling over the cooled crust and smooth the top with a spatula. To minimize cracking, bake the cheesecake in a water bath: wrap the outside of the springform pan with aluminum foil (two layers) to prevent leaks; place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the side of the springform. Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Turn off the oven, crack the door, and let the cheesecake sit in the oven for 30 minutes to cool gradually.
- 6
Chill
Remove the cheesecake from the water bath, unwrap foil, and cool to room temperature on a wire rack. Refrigerate uncovered for at least 6 hours or preferably overnight to fully set before glazing.
Guava Citrus Glaze
- 7
Prepare guava
If using guava paste: chop the guava paste into small pieces. If using guava purée: measure required amount. Place guava paste/purée, water, sugar, and a pinch of salt in a small saucepan.
- 8
Cook glaze
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to dissolve the paste and sugar. Simmer 6–8 minutes until the mixture is smooth and slightly reduced. Stir in the lime juice and corn syrup (if using) and simmer 1 more minute. Taste and adjust sweetness or acidity as needed. If you prefer a very smooth glaze, strain through a fine-mesh sieve into a bowl, pressing solids to extract as much as possible. Let the glaze cool until warm but pourable, about 15–20 minutes.
- 9
Apply glaze
Place the chilled cheesecake on a cake stand or plate. Spoon or pour the warm (not hot) guava glaze over the center of the cheesecake and gently spread to the edges with an offset spatula, allowing some glaze to run slightly down the sides if desired. Refrigerate the glazed cheesecake for at least 30 minutes to set the glaze.
Finish & Garnish
- 10
Arrange berries and mint
Shortly before serving, arrange the fresh mixed berries on top of the glazed cheesecake in a decorative pattern or scatter them for a rustic look. Tuck mint leaves among the berries. Lightly dust with powdered sugar, if using.
- 11
Slice and serve
For clean slices, run a sharp knife under hot water, wipe dry, and slice the cheesecake, wiping the knife between cuts. Serve chilled. Leftovers should be refrigerated, covered, for up to 4 days.