Pastel De Guayaba Recipe

Prepare crust

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan or line with parchment. In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons sugar and 1/2 teaspoon ground cinnamon (if using). Stir in 6 tablespoons melted butter until mixture resembles wet sand.

Press the crumb mixture evenly into the bottom (and about 1/2" up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or your fingers to compact. Bake for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool while preparing the filling. Reduce oven to 300°F (150°C).

Make guava purée

Place 12 oz chopped guava paste and 3/4 cup water in a small saucepan over low heat. Stir constantly until paste softens and dissolves into a thick purée, about 6–8 minutes. If it becomes too thick, add up to 2–3 tablespoons extra water. Remove from heat and stir in 1 tsp lime juice if using. Allow to cool to near room temperature. Optionally strain for smoother texture.

Reserve about 1/2 cup of the cooled guava purée to swirl or layer on top of the cheesecake before baking (see assembly). Keep remainder at room temperature while you make filling.

Prepare filling

In a large mixing bowl or stand mixer fitted with the paddle, beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down bowl as needed.

Add 1 cup granulated sugar and 1 tablespoon flour and continue to beat until combined and smooth, about 1–2 minutes.

Add 3 large eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix just until each egg is incorporated — do not overbeat to minimize air in the batter.

Mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/4 teaspoon salt on low speed until smooth. If batter appears too thick, scrape and gently fold to fully combine.

Assemble cheesecake

Pour about two-thirds of the cheesecake filling over the pre-baked crust and smooth the top. Dollop spoonfuls of about 1/2 cup reserved guava purée across the filling. Pour the remaining cheesecake batter on top and smooth gently.

Use a skewer or the tip of a knife to swirl the guava purée gently into the top layer to create ribbons — avoid overmixing to keep visible guava ribbons.

Bake in a water bath (recommended)

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water leaks. Place the pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (careful not to splash into the filling). Bake at 300°F (150°C) for 50–70 minutes, or until the edges are set and the center still jiggles slightly when shaken.

Turn the oven off, crack the oven door open and let the cheesecake cool in the oven for 1 hour to reduce cracking. Afterward, remove the cheesecake from the water bath, remove foil, and cool completely on a wire rack for another hour.

Cover the chilled cake and refrigerate at least 6 hours or preferably overnight to fully set and develop flavor.

Make whipped cream

Chill a mixing bowl and beaters in the freezer for 10 minutes for best results. Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip.

When cheesecake is fully chilled and set, remove the springform ring and transfer cake to a serving plate. Spread or pipe the whipped cream over the top in an even layer or decorative swirls.

If desired, warm a few thin slices of guava paste to soften and fan them on top, or arrange fresh guava wedges and mint leaves as garnish. Keep refrigerated until serving. Slice with a hot, dry knife for clean cuts.