Guava Cheesecake

This Guava Cheesecake is loaded with guava marmalade and it's absolutely decadent! If you're looking to make an impression on someone, serve them a slice of this guava cheesecake as soon as you can! This is the only cheesecake you'll ever want to make!

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Keyword: guava, cheesecake, dessert, guava cheesecake

Prep Time: 15

Cook Time: 45

Cooling Time: 5

Total Time: 6

Servings: people

Calories: 384kcal

Equipment

9 inch spring form pan

Ingredients

Guava Cheesecake Crust

1 1/2 cups crushed maria cookies about 15-17 cookies
4 tbsp melted butter
3 tbsp brown sugar

Guava Cheesecake Filling

16 oz cream cheese room temperature
2 eggs separate the yolks from the whites
14 oz sweetened condensed milk
4 tbsp sour cream
2 tsp vanilla extract
1 tsp corn starch
1/2 cup guava marmalade store bought

Instructions

How to Make the Guava Cheesecake Crust

First, start by making your cheesecake crust. Crush your Maria cookies either in a food processor or by placing them into a zip loc back and crushing them with a rolling pin.
Second, mix your crushed Maria cookies with your melted butter and brown sugar. Place your cookie crust mixture into a 9 inch spring form pan. Using the bottom of a measuring cup, press down on the cookie and butter mixture to form the cheesecake crust. Use your fingers to slightly go up onto the sides of the pan.
Finally, bake your Maria cookie crust in a preheated 325 degree oven for 10 minutes.

How to Make Guava Cheesecake Filling

In a large mixing bowl, combine your cream cheese, sweetened condensed milk, sour cream, vanilla extract and corn starch. Mix until all ingredients are well incorporated.
Next, separate your egg yolks from the egg whites. Add your egg yolks one at a time to your cream cheese mixture while mixing. Make sure your ingredients are well-combined.
In a separate bowl, beat your egg whites until stiff peaks form when you lift your mixer from the bowl. This may take between 5-7 minutes depending on the speed in which you are mixing.
Using a spatula, gently fold your egg whites into your cheesecake filling. Do not mix!
Immediately pour your cheesecake filling into your pre-baked crust.
Scoop 1 tablespoon at a time of the guava marmalade onto the top of your cheesecake.
Once finished, immediately use the tip of a knife to make swirl patterns of your choice. This step should be done right away so the guava marmalade does not sink into the cheesecake. Making the guava swirls is completely optional and just makes the cheesecake look a little bit prettier. Plus, it helps to spread the guava marmalade all over the top of your cheesecake.
Next, add 1 inch of water to a large baking pan and place your spring form pan with the cheesecake inside of it. This is called a water bath and will ensure your oven retains moisture which is a great environment for your cheesecake to bake in.
Bake in a preheated oven at 325 degrees F for 40-45 minutes.
Finally, remove your guava cheesecake from the oven and allow it to cool down on your counter top for about 1 hour. Once it has reached room temperature, allow it to finish cooling inside the refrigerator for a minimum of 4 hours or overnight.

Notes

If you can’t find Maria cookies to make the guava cheesecake crust, you may use graham crackers instead. However, I do prefer the taste of the Maria cookies to make this particular cheesecake because it blends well with the guava. Graham crackers are a lot sweeter than Maria cookies, so they don’t balance as well with the guava.
Don’t skip out on the 4 hour minimum cooling time. It’s very important for your cheesecake to be completely cooled. Trust me, it’s worth the wait. You don’t want your cheesecake to fall apart and you also want to give it time for all those delicious flavors to settle in.
You may serve this with a little bit of whipped cream on top and even some extra guava marmalade. I love having mine with a cup of coffee! Why is it that cheesecake and coffee go so well together? It’s the best combination ever!

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