Pastel De Guayaba Recipe

Prepare pan and crust

Preheat oven to 325°F (163°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment. In a medium bowl, combine graham cracker (or Maria cookie) crumbs and 2 tablespoons sugar. Stir in melted butter until evenly moistened and mixture holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan, firmly packing it using the bottom of a measuring cup or glass. Bake crust 8–10 minutes until set and slightly golden. Remove from oven and cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

If using firm guava paste: chop the paste into pieces and place in a small saucepan with 2 tablespoons hot water. Warm gently over low heat, stirring, until the paste softens and becomes spoonable but still thick (you may add up to 1 additional tablespoon water if needed). Stir in 1 tablespoon lime juice if using to brighten flavor. If using guava preserve, simply stir to smooth. Set aside to cool slightly.

Reserve about 1/2 cup of the softened guava mixture to swirl on top of the batter after pouring it into the pan. The rest will be used as a thin layer between crust and filling or lightly marbled into the filling.

In a large mixing bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, scraping the bowl as needed (about 2–3 minutes).

Add 1 cup granulated sugar and beat until combined and slightly fluffy, about 1–2 minutes. Add sour cream (or crema) and vanilla extract and beat just until incorporated.

Add eggs one at a time, beating on low speed and scraping the bowl between additions. Do not overmix; mix until each egg is incorporated. Add flour and lime zest and mix only until combined.

If you want a guava-marbled filling: gently fold 1/2 cup of the softened guava mixture into the filling, creating a marbled effect. For a cleaner layered cake: pour a thin layer (about 1/2 cup) of the guava mixture over the cooled crust and spread evenly before adding the filling.

Pour the cheesecake batter into the prepared crust (and on top of the guava layer if you used one). Dollop the reserved 1/2 cup guava mixture on top of the batter in several places. Using a thin knife or skewer, swirl the guava gently into the top of the batter to create a marbled appearance, being careful not to overmix.

Optional: place the springform pan inside a larger roasting pan and add hot water to the roasting pan to come halfway up the side of the springform (water bath) to minimize cracking. Alternatively, bake without a water bath but expect a slightly different texture.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. If you used a water bath, be careful when transferring.

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to reduce cracks. Then remove from oven and run a thin knife around the edge to loosen. Cool to room temperature on a wire rack, then refrigerate at least 4 hours or preferably overnight until fully set.

About 30 minutes before serving, chill a medium mixing bowl and beaters (helps cream whip better). Pour cold heavy cream into the chilled bowl, add powdered sugar and 1/2 teaspoon vanilla extract.

Whip on medium-high speed until soft to medium peaks form. Do not overwhip. Spread the whipped cream evenly over the chilled cheesecake or pipe decorative swirls with a pastry bag.

Top with thin guava slices or small guava paste cubes and fresh mint leaves as desired. Release the cheesecake from the springform pan just before serving and slice with a hot, dry knife for clean slices (wipe between cuts).

Store leftovers covered in the refrigerator for up to 4 days.