Guava Cheesecake (Printable)
Creamy baked cheesecake with guava glaze, lime zest, and a buttery graham crust—ready chilled.
# What You'll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 24 ounces cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 cup sour cream
09 - 2 tablespoons all-purpose flour
10 - Zest of 1 lime
→ Guava Topping
11 - 1 cup guava paste, chopped
12 - 1/4 cup water
13 - 2 tablespoons fresh lime juice
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large bowl, beat the cream cheese with an electric mixer until completely smooth. Add sugar and continue beating until light and creamy. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract, sour cream, flour, and lime zest until just combined — do not overmix.
04 - Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes, until the center is just set with a slight jiggle remaining. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
05 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
06 - In a small saucepan over low heat, combine guava paste, water, and fresh lime juice. Stir continuously until the paste melts into a smooth, pourable sauce. Let cool slightly before using.
07 - Pour or spread the guava topping evenly over the chilled cheesecake. Refrigerate for another 30 minutes to allow the topping to set.
08 - Run a thin knife around the edge of the cheesecake before releasing the springform pan sides. Slice into portions and serve chilled.
# Expert Tips:
01 -
- The tropical guava topping tastes like a hidden gem most people have never tried in a cheesecake, and they will beg you for the recipe.
- That hint of lime zest in the filling cuts through the richness so perfectly that even non dessert lovers come back for seconds.
02 -
- Overmixing the filling once the eggs are in will incorporate too much air, which causes the cheesecake to puff and then collapse with ugly cracks.
- The slow oven cooling step is not optional and skipping it is the fastest way to end up with a sunken, cracked center that no amount of guava topping can hide.
03 -
- Wrap the outside of your springform pan tightly in heavy duty foil and place it in a roasting pan with an inch of hot water for a water bath, which guarantees a perfectly even, crack free top every single time.
- The cheesecake is fully set when the edges look firm but the center still jiggles like gelatin when you gently shake the pan, so trust the wobble and pull it out before you think it is done.