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.
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