Guava cheesecake

Tart, tropical, and creamy — this Guava Cheesecake blends buttery coconut biscuit crunch with smooth cream cheese filling and bursts of fresh guava. Topped with a glossy guava-orange jam, it's a slice of summer in every bite.
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Course Dessert

Ingredients
  

For the base

  • 140 g coconut biscuits
  • 70 g melted butter

For the filling

  • 85 g caster sugar
  • 20 g plain flour
  • 450 g cream cheese
  • 50 g plain yoghurt
  • 50 g eggs
  • 155 g double cream cold
  • 3 guavas peeled, deseeded, and cut into cubes

Top

  • ½ cup Guava and orange jam to cover the top

Instructions
 

Base

  • Preheat your oven to 160˚C and place parchment paper on the bottom of your pan.
  • Blend the biscuits and add in some of the butter. The mixture should resemble wet sand.
  • Add to the prepared pan and press down until even.
  • Bake for 7 minutes

Cheesecake mixture

  • In a large bowl, beat the cream cheese, plain yoghurt, and sugar until smooth and fluffy.
  • Add eggs one at a time, mixing until just combined. Scrape down the sides as needed
  • Sift in the flour and sugar and gently fold it in.
  • Add the cream and mix until smooth and lump free
  • Gently fold in the chopped guavas
  • Pour the batter in the tin.
  • Wrap the outside of the cheesecake tin tightly with two layers of heavy-duty foil to prevent water from seeping in.
  • Place the foil-wrapped tin in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake tin.
  • Bake for 40-45 minutes, until the edges are set but the center still has a slight jiggle.
  • Remove from the water bath, place on a wire rack, and let it cool completely.
  • Refrigerate for at least 4 hours (preferably overnight).

Assembly

  • Once the cheesecake has been set, cover with the jam as desired and enjoy
Keyword baked, cheesecake, Guava cheesecake