Mango Guava Cheesecake Recipe

Desserts

1. 1

   Prepare crust

   In a bowl, combine graham cracker crumbs with 1 cup sugar and melted butter. Mix until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan to form a compact crust. Chill while preparing filling.

2. 2

   Make mango and guava swirl

   Warm the guava paste slightly to loosen. Whisk together 1/2 cup mango puree with melted guava paste to create a marbled swirl; set aside.

3. 3

   Cream cheese filling

   In a large mixer bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy. Beat in vanilla extract and salt. Add eggs one at a time, mixing on low after each addition. Blend in sour cream (or heavy cream) until glossy.

4. 4

   Add mango and guava

   Reserve 1 cup of the mango puree for topping if desired. To the remaining filling, gently fold in the 1.5 cups mango puree until just combined.

5. 5

   Assemble and create swirl

   Pour half of the mango cheesecake batter over crust. Drop dollops of mango-guava swirl and remaining batter, then swirl gently with a knife to create ribbon patterns.

6. 6

   Bake

   Bake at 325°F (165°C) for 60-70 minutes or until the center jiggles slightly. The edges should be set. Turn off oven and let cheesecake sit in oven for 1 hour with door ajar to reduce cracking. Cool completely at room temperature, then refrigerate at least 4 hours, preferably overnight.

7. 7

   Serve

   Before serving, optional: drizzle with remaining mango puree or top with fresh mango slices and a light guava glaze. Slice with a clean knife for neat servings.