Guava Cheesecake

So, funny story, we thought that National Cheesecake Day was on March 24^th, hence this cheesecake post, but according to multiple websites, it’s on July 30^th. There were many conflicting dates to when national cheesecake day actually is but either way now you have the recipe to what I consider is the best cheesecake you will ever taste. Like a true Cuban, my love for guava is endless and fuse it with a cheesecake and you have heaven on earth! And to top it off, more like bottom it off, the crust is made with the delicious and infamous Maria cookies we all grew up eating in South Florida. 

My wife’s favorite dessert is cheesecake and whenever I do something that upsets her, instead of buying her flowers I buy her a slice of cheesecake. It’s the only way to get her in a better mood. Some girls like flowers, some like clothes, some like diamonds, and some like food. Mine unfortunately for my bank account, likes all four, but mainly she LOVES FOOD. So, by pairing together the cheesecake and guava, it gives me a week-long (or for however long it lasts in the fridge) a happy wife. And you know what they say, happy wife, happy life!! 

How to know when the guava cheesecake is done?

The easiest way to tell if your cheesecake is done is by the jiggle test. After cooking your cheesecake for the 50-55 minutes in the oven, slightly jiggle the cheesecake. The center of the cheesecake should jiggle, but the outer part should be firm. Do not use a knife to check the cheesecake. If you check it with a knife and the knife comes out clean, that means you over cooked the cheesecake. If the center of the cheesecake jiggles too much, cook it for another five minutes and test it again. Once the cheesecake cools the center will set and become firm. Here are other ways you can check if your cheesecake is ready.

But in all seriousness, this cheesecake is delicious. I top it off with a guava glaze because you can never have enough guava, some fresh whip cream and some Maria cracker crumbs to finish it off. The hardest part of this recipe is waiting for it to cool down, but the wait is so worth it.  

So, get to baking and let me know what you think in the comments below!

Guava Cheescake

4.20 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Cuban, Hispanic

Keyword: Cheesecake, Cream Cheese, Guava, Guava cheescake, Guayaba

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Cooling time: 5 hours hours

Total Time: 6 hours hours 25 minutes minutes

Servings: 8 peope

Cost: $20

Equipment

• Spring form pan

Ingredients

• 4 8oz Blocks of cream cheese at room temperature
• 11 oz Guava paste
• 1 cup Sugar
• 3 Large eggs at room temperature
• 3/4 cup Sour cream
• 3/4 cup Water

Maria Cookie Crust

• 7 oz Maria cookies (1 pack)
• ¼ cup Butter

Whipped Cream

• 8 oz Heavy whipping cream
• 2 tbsp Sugar

Instructions

• Pre-heat the oven to 325F.
• Dice guava into small pieces. In a medium sauce pan add the dice guava and ½ cup of water. Melt the guava over low-medium heat. Using a whisk continuously stir until all the guava is melted. 
• In a food processor, add all of the Maria cookies, and pulse to make the crumbs from the crust. (you may have to do half the cookies, crush them and then add the rest of the cookies.) You can also crush the cookies by hand, by placing them in ziplock bag and crushing them with a rolling pin or kitchen hammer.
• Once all the cookies are crushed. Melt ¼ cup of butter and add it to the crushed cookies. Pulse the food processor to incorporate the butter. 
• Using a 9in springform pan, coat the bottom and the sides with butter. Add the crumbs of the maria cookies to the bottom of the pan. (Only use about 3/4 of the crumbs. The rest will be used to top the cheesecake). Using the bottom of a cup or any other flat object, press the crumbs down firmly.
• In a bowl, add the softened cream cheese and sugar. Mix with a mixer until smooth. Add each egg one at time. Mixing each one after they are added. 
• Once the eggs are incorporated, add the sour cream and add ¾ cup of the melted guava (the rest will be used to make the glaze.) Mix until everything is combined. 
• Pour the mixture into your pie pan and place it in the oven for 50-55 minutes. 
• The cheesecake will be slightly wiggly when you take it out of the oven but it will set. Let it cool to room temperature on the stove and then place it in the fridge for a few hours to cool. 
• Prior to serving, add 2/3 cup of water the rest of the guava that was left in the pan. Heat over medium-high heat and continuously stir. You want the guava to get a syrup like consistency. You may add more water if necessary. Set aside and let it cool. 
• To make whip cream from scratch, pour an 8oz heavy cream into a bowl and add two tablespoons of sugar. Mix until mixture becomes thick. 
• To serve, add the guava syrup on top of the slice cheesecake. Add a dollop of whip cream and sprinkle the remaining Maria cookie crumbs on top. Enjoy!

Tried this recipe?Make sure to post and tag @ForTheLoveOfSazon on Instagram & #ForTheLoveOfSazon!