Pastel De Guayaba Recipe

Prepare pan and crust

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan or line the bottom with parchment. Combine graham cracker crumbs, granulated sugar, melted butter and salt in a bowl and mix until evenly moistened and holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or glass. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (163°C) for baking the cheesecake.

Make guava purée

Place the guava paste in a small saucepan with 1/4 cup water and the optional lime or lemon juice. Warm over low heat, stirring frequently, until paste softens and becomes a smooth, spreadable purée—about 4–6 minutes. If necessary, add up to 1–2 tablespoons more water to reach a spreadable consistency. Remove from heat and let cool slightly. Reserve about 1/3–1/2 cup of this purée to swirl into the filling or to use as a top layer after baking, if you prefer a brighter guava topping.

For a thin layer between crust and filling: spread about 1/3 cup of the warm guava purée evenly over the cooled crust. Chill the crust with guava layer in the fridge for 10 minutes to set while preparing the filling.

Beat cream cheese and sugar

In a large bowl or stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl as needed. Add 3/4 cup granulated sugar and continue beating until combined and silky, about 1–2 minutes.

Add remaining filling ingredients

Add sour cream, heavy cream, vanilla extract, lime zest (if using), and salt. Beat on low speed just until incorporated. Add the eggs one at a time, beating briefly after each addition until just combined; avoid overbeating to minimize air in the batter.

Assemble cheesecake

If you spread a guava layer on the crust, pour the cheesecake filling over that layer and smooth the top. If you reserved guava purée to swirl, spoon small dollops (about 6–8 teaspoons) of the reserved purée on top of the batter and gently swirl with a butter knife or skewer to create a marbled effect.

Bake in water bath (recommended)

Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the outside of the springform pan (wrap the outside of the springform with foil first if you’re worried about leaks). Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still slightly trembles when gently shaken. Oven times vary; start checking at 50 minutes.

Turn oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After 1 hour, remove the cheesecake from the water bath and foil, then cool completely on a wire rack for another hour. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

Make whipped cream

Chill a medium mixing bowl and beaters in the freezer for 10 minutes. Pour cold heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; you want a light, billowy cream.

When the cheesecake has fully chilled, either spread the whipped cream evenly over the top of the cheesecake or pipe rosettes/dollops around the edge. If you did not add a guava layer before baking, you can spoon warm guava purée over the center before or after the whipped cream (slightly warm purée spreads easier).

Decorate with thin guava slices, small dollops of warmed guava purée, and fresh mint leaves as desired. For clean slices, run a sharp knife under hot water, dry it, and cut the cheesecake, wiping the knife between cuts.

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