Restaurants›Mojo Cuban Kitchen and Rum Bar›Guava Cheesecake Recipe

Guava Cheesecake Recipe

Inspired by Mojo Cuban Kitchen and Rum Bar
Time2h
Serves8

guava whipped cheesecake with “Marie Cookie” crust

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crust

Method

Cheesecake Filling

1

Prepare the Crust

Preheat your oven to 350°F (175°C). Crush the Marie cookies into fine crumbs and combine them with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Remove from oven and let it cool.

2

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar and continue to beat until well combined. Add the guava puree, sour cream, vanilla extract, and beat until smooth. Finally, add the whipped cream and gently fold until incorporated.

3

Combine and Bake

Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

4

Cool and Chill

Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight before serving.