Best Guava Cheesecake Recipes

GUAVA SWIRLED CHEESECAKE

Steps:

• Preheat ovem to 400°F.
• Combine 1/3 cup sugar, crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray.
• Bake for 7 minutes. Cool on a wire rack.
• Reduce oven temperature to 325°F.
• Combine 1/3 cup sugar, 1/2 cup water, juice, and guava paste in a small saucepan; bring to a boil.
• Reduce heat, and simmer 5 minutes, stirring occasionally; cool slightly.
• Pour mixture into a blender, and process until smooth.
• Cool completely.
• Stir in 1 egg white.
• Combine remaining 1 cup sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth.
• Beat in vanilla and salt.
• Gradually add remaining 4 egg whites, beating well after each addition.
• Pour cheese mixture into prepared pan.
• Drizzle guava mixture over cheese mixture; swirl mixtures using the tip of a knife.
• Bake at 325°F for 45 minutes or until cheesecake center barely moves when touched.
• Turn oven off; cool cheesecake in closed oven 30 minutes.
• Remove cheesecake from oven, run a knife around outside edge.
• Cool to room temperature.
• Cover and chill at least 8 hours before serving.

GUAVA AND CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F. Grease a 9 by 13-inch cake pan. Prepare 2 large baking sheets by covering with silicone mats or parchment paper. Or, prepare a muffin tin with cupcake liners.
• For the cheesecake: Sift together the flour, sugar, baking powder, and salt in a medium bowl. In a small bowl, mix together the eggs, milk, and vanilla extract; set aside. Using a mixer on medium speed, beat the butter and agave nectar together until creamy. Slowly add half of the dry ingredients, and then half of the wet mixture. Continue to mix. Add the other half of the dry ingredients followed by the rest of the wet mixture until combined.
• Add the guava juice, guava chunks, guava paste, and cream cheese and mix to combine. Add food coloring, one drop at a time, to desired color.
• If making cake pops, bake in prepared cake pan until a toothpick inserted in the center of the cake comes out clean. If making cupcakes, fill cupcake liners to the top and bake for 20 minutes. Let cool for 20 minutes before frosting cupcakes.
• For the cream cheese frosting: In a medium bowl, mix together the cream cheese, butter, and whipped topping until creamy. Mix in the vanilla and gradually stir in the powdered sugar. Store in the refrigerator after use.
• To make the pops: Take a bit of the cake and roll it into a smooth ball. Take a lollipop stick and put into the end of each ball. Place the ball back down on the prepared baking sheet with the stick pointing upward. Repeat until you've used up the entire cake. As each sheet fills up, put it in the freezer so that the balls harden, or refrigerate overnight.
• Melt chocolate or white chocolate in the microwave or a double boiler on the stove. Stir well. Dip each ball into the chocolate until covered. Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden.

PINEAPPLE CHEESECAKE WITH GUAVA GLAZE

Steps:

• 1. Make the guava glaze: combine the frozen guava concentrate and 3 tablespoons lime juice in a non-reactive saucepan and cook until the mixture reduces by one third. Remove from the heat and transfer to a non-reactive container. Chill thoroughly.
• 2. Combine the pineapple, pineapple juice, and 1/4 cup lime juice in a medium saucepan and cook over low heat until most of the liquid has reduced and the pineapple is very tender, about 20 minutes. Be careful not to let the pineapple burn towards the end of the cooking time. Remove from the heat and puree until very smooth. Chill thoroughly before proceeding. You should have about 1 cup of puree.
• 3. Preheat the oven to 325 degrees F.
• 4. Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to mix well. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake until golden brown and fragrant, about 10 minutes. Transfer to a wire rack to cool while you prepare the cheesecake filling.
• 5. In the bowl of an electric mixer combine the cream cheese and sugar until very smooth, stopping to scrape down the sides of the bowl as necessary. Add the eggs 1 at a time, mixing thoroughly between additions. Add the pineapple puree and vanilla. Transfer the mixture to the prepared springform pan and bake until the cheesecake is set in the center and lightly golden around the edges, 55 minutes to 1 hour. Carefully remove from the oven and transfer to a wire rack to cool. Refrigerate at least 4 hours and up to overnight before serving.
• 6. Move chilled cheesecake to a serving platter and spread some of the glaze on top. Serve additional glaze alongside for those who want to add more. Garnish the plate with chopped crystallized ginger if desired.
• 7. Note: The guava glaze and pineapple puree used in this recipe may be made up to 1 week in advance and stored in non-reactive, airtight containers in the refrigerator.

GUAVA CHEESECAKE WITH CASHEW-GINGER CRUST

Steps:

• CRUST:.
• Pulse the cashews and brown sugar in the food processor until finely ground. Add the flour and salt; pulse to blend. Pulse in the butter until the largest pieces are large pea sized, then pulse in the egg and ginger. Transfer the dough into a bowl, and work the egg into the mixture until a moist, crumbly dough is formed. If the dough seems too dry, add in some ice water, up to 2 teaspoons. To prevent the dough from being tough, don't overwork it, just rub ingredients together with your fingers until everything is well-blended. Press the dough into the bottom and halfway up the sides of a 9" springform pan (keep the crust about 1/4" thick all around). Cover the pan with plastic wrap and chill the crust for at least 2 hours, or overnight.
• Once the crust is properly chilled, preheat the oven to 350 deg F. Unwrap the crust and prick it all over with a fork. Bake it until partly dried and partly firm, 15 to 25 minutes. Don't overbake at this point, because then your crust will be very overbaked once the cheesecake cooks. Set the partially cooked crust aside to cool completely before adding the filling.
• CHEESECAKE:.
• Preheat oven to 300 deg F.
• Peel the guavas with a veggie peeler, then scoop out the seeds with a spoon. Roughly chop the seeded fruit, then puree in the food processor. Another way to do this is to puree the peeled fruit in the blender, then strain the seeds out with a coarse mesh strainer. Measure out 1 cup of guava puree (set aside the remainder of the puree for another use, such as topping ice cream or mixing into a smoothie). Beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla seeds (if using), and continue beating until fluffy. Add the eggs, one at a time, beating well after each addition and scraping the bowl down often. If using vanilla extract instead of the seeds, stir it in at this point. Stir in the mascarpone and guava puree.
• Pour the filling into the prepared crust. Set the pan on the middle oven rack in the center of the oven. Place a shallow pan of water on the bottom oven rack, right below the cheesecake pan (this step will help to prevent cracking). Bake for 1 3/4 to 2 hours, or until edges are set but center is slightly wobbly. The edges should be lightly colored, and may have a bit of cracking. As soon as the cheesecake is out of the oven, run a thin-bladed knife around the edge of the cheesecake to loosen it from the edge of the pan (this also helps to prevent or minimize cracking as the cheesecake cools). Cool the cheesecake for 1 hour on a wire rack, then thoroughly chill the cheesecake in the fridge (preferably overnight, but no less than 4 hours). Once the cheesecake is no longer warm, you can cover it. If you cover it as soon as you put it in the fridge, the cheesecake will sweat and leave little puddles of condensation on the surface.
• GLAZING:.
• Once the cheesecake is completely chilled, run a thin-bladed knife around the edge one more time, then release the edge of the springform pan. Melt the guava jelly and water in a small saucepan, then bring to a boil. Simmer glaze for about 1 minute, then pour it over the top of the chilled cheesecake. Spread to distribute the glaze, then chill glazed cheesecake for about 1 hour before serving. This keeps very well if stored in the fridge, covered with foil.

PHILADELPHIA 3-STEP GUAVA CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

GUAVA CHEESECAKE

Steps:

• grease 9x13 pan soften cream cheese in bowl add 1/2 cup sugar to cream cheese add egg yolk add bourbon and mix together spread 1 tube of crescent rolls in bottom of pan spread cream cheese mixture on crescent rolls slice guava paste and layer on top of cream cheese mix spread other layer of crescent rolls on top mix 1/2 cup sugar, one egg white and cinamon and spread over top. bake at 350 for 20-30 minutes