Guava Cheesecake

Guava Cheesecake is the ultimate Spring and Summer dessert. Furthermore, tart and sweet Guava combine with an eggless Cheesecake filling to create the ultimate dessert bite. In addition, Guava Cheesecake is allergy-friendly and does not contain eggs. Finally, this Guava Cheesecake is delicious for any outdoor gathering and/or for a ladies get together.

The Inspiration

There are a few desserts that are my go-to’s, and one of them is cheesecake. However, for a person who has egg allergies, traditional, New York cheesecake just does not work for me because it’s full of egg yolks. Therefore, I crafted my own eggless cheesecake years ago, and recently have been branching out with different flavors to lay on top of it or mix into it.

In addition to cheesecake, I fell IN LOVE with Guava fruits when I went to Hawaii as a child. I remember ordering breakfast one morning and asking for Guava juice as my beverage. OMG – it was amazing! Sweet, tart, and the perfect pick-me-up for any morning – I was a very happy child. However, on the mainland, it is harder to locate amazingly bright, juicy, and sweet Guava juice, so I had to get creative.

Therefore, with my love for both Guava and eggless cheesecake, this recipe was crafted. I hope you love this recipe as much as I do, and I hope it creates fond memories for anyone and everyone you share it with. Happy baking!

What is Guava?

Guava is a tropical fruit that is native to tropical America and subtropical regions around the world. According to Britannica, “Guava comes from the tree or shrub from the Myrtacaea family. These fruits are known to be processed into jams, jellies, purees, and preserves, and are rich in Vitamins A, B, and C, potassium, and fiber.”

What Does Guava Taste Like?

In addition to vitamin richness, the Guava fruit has a unique taste. Furthermore, it is uniquely sweet, and sour, and tastes like a cross between a strawberry and a pear. In conclusion, this beautiful fruit can be used in a variety of ways and will be a unique taste many have yet to taste.

Allergen Friendly

Guava Cheesecake is an allergen-friendly dessert. Furthermore, the crust of the Guava Cheesecake is made with Siete’s Mexican Shortbread Cookies which are grain, dairy, gluten, and soy free, as well as Vegan and Non-GMO.

Finally, the cheesecake filling for the Guava Cheesecake is eggless. Most cheesecakes are made with egg yolks which makes it hard for people with egg allergies. However, this cheesecake filling does not contain any eggs, but it does have dairy in it.

To make this filling completely dairy-free, use dairy-free cream cheese, sour cream, and milk products. (Please note, the consistency may be slightly different with dairy-free products).

In conclusion, Guava Cheesecake is the perfect bright, tart, and sweet dessert for Spring and Summer, and it is made for those with egg allergies. Enjoy!

Siete Cookie Crust Ingredients

• Siete Mexican Shortbread Cookies
• Unsalted Butter
• Mexican Vanilla

Crafting the Cookie Crust

1. First, using a meat tenderizer or food processor, crush the cookies into tiny pieces.
   • If you’re involving your child in the baking process for this recipe, this is a great step for them to do. You can place the cookies in a Ziploc bag, show them how to crush the cookies, and let them go to town.
2. Next, pour the crushed cookies into a medium-sized glass mixing bowl.
3. Then, add the melted butter and vanilla.
4. Next, stir to combine.
5. Then, pour the cookie mixture into a parchment-lined Spring Form Pan.
6. Next, push the mixture down and around the pan to make it even.
7. Finally, set the cookie crust into the refrigerator until the cheesecake filling is ready.

Add the Crushed Cookies, Butter, and Vanilla to a Bowl

Mix the Ingredients to Combine

Press the Cookie Crust Into a Spring-Form Pan

Chill the Cookie Crust in the Refrigerator

The Guava Cheesecake Filling Ingredients

• Homemade Guava Jam or Store-Bought Guava Jam
• Cream Cheese
• Sour Cream
• Heavy Whipping Cream
• Coconut Sugar
• King Arthur Organic, All-Purpose Flour
• Mexican Vanilla
• Organic, Guava Puree or Homemade or Store Bought Guava Jam

Making the Guava Cheesecake Filling

1. First, preheat your oven to 320 degrees.
2. In a Kitchen Aid Stand Mixer with a paddle attachment, cream the cream cheese until there are no lumps. (This should look like a silky-smooth consistency).
3. Then, add the sour cream and beat until combined.
4. Next, add the heavy whipping cream and mix until combined. Scrape down the sides of the bowl after this step.
5. Then, add the Coconut Sugar and Mexican Vanilla until combined.
6. Next, add the flour and mix until combined.
7. Finally, turn off your mixer. The cheesecake filling is ready!

Cream the Cream Cheese

Add the Sour Cream and Heavy Whipping Cream

Add the Coconut Sugar and Vanilla

Add the Flour

Assembling the Guava Cheesecake

1. First, pour the cheesecake filling into the chilled Spring-Form Pan.
2. Next, smooth the filling within the pan until the top is relatively flat (you may not be able to get it all even, but even as you can get it is good).
3. Then, drop spoonfuls of Guava puree on top of the cheesecake filling.
4. Finally, using a toothpick, swirl the Guava puree into the cheesecake filling to incorporate it into the batter.

Pour the Batter

Add the Guava Puree and Swirl

Baking the Guava Cheesecake

1. First, prepare a water bath by filling a baking sheet with 1 inch of water.
2. Next, Wrap the bottom of the cheesecake pan in foil and then place this onto the water-filled baking sheet (this will help the cheesecake evenly bake).
3. Then, bake the cheesecake for 60 minutes (1 hour) at 320 degrees.
4. Finally, once the timer goes off, turn off the oven and slightly crack the oven door. Let the cheesecake cool in the oven (yes, cool in the oven) for 60 minutes (1 hour).

Wrap the Cheesecake Pan in Foil

Place Cheesecake in the Oven Above a Water Bath and Bake

Setting the Guava Cheesecake

1. First, remove the cheesecake from the oven, and carefully run a knife around the edges of the cheesecake.
2. Next, let it cool on a wire rack until it’s at room temperature. (This takes about 2-3 hours depending on the temperature of your kitchen).
3. Then, wrap the pan in foil.
4. Finally, place the Guava Cheesecake in the refrigerator to set up overnight.

Serving the Guava Cheesecake

1. First, about 15 minutes prior to serving the Guava Cheesecake, take it out of the refrigerator.
2. Next, take a sharp knife and run it under hot water.
3. Finally, cut slices of cheesecake and serve. Additionally, you can top the Guava Cheesecake with Vegan Whipped Cream if you desire.

Recommended Products

Guava Cheesecake

Yield: 1 Medium-Sized Cheesecake

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 day

Total Time: 1 day 1 hour 15 minutes

Guava Cheesecake is the ultimate Spring and Summer dessert. Furthermore, tart and sweet Guava combine with an eggless Cheesecake filling to create the ultimate dessert bite. In addition, Guava Cheesecake is allergen-friendly and does not contain eggs. Finally, this Guava Cheesecake is delicious for any outdoor gathering and/or for a ladies get together. Enjoy!

Print

Ingredients

For the Cheesecake Crust

• 2 bags of Siete Mexican Shortbread Cookies, Crushed
• 1/2 c. Unsalted Butter, Melted
• 1/2 tsp. Mexican Vanilla

For the Eggless Cheesecake Filling

• 1/2 c. cooled, Homemade Guava Jam or Store-Bought Guava Jam (if you need to save on time)
• 16 oz. Cream Cheese, Room Temperature
• 1 c. Sour Cream, Room Temperature
• 1 c. Heavy Whipping Cream, Room Temperature
• 1 c. Coconut Sugar (Please note: this sugar will change the color of the filling by giving it a tanner/light brown tint)
• 1/4 c. King Arthur Organic, All-Purpose Flour
• 2 tsp. Mexican Vanilla
• 1/2 to 1 c. Organic, Guava Puree or Homemade or Store Bought Guava Jam

Instructions

Crafting the Cheesecake Crust

1. First, using a meat tenderizer or food processor, crush the cookies into tiny pieces. If you're involving your child in the baking process for this recipe, this is a great step for them to do. You can place the cookies in a Ziploc bag, show them how to crush the cookies, and let them go to town.
2. Next, pour the crushed cookies into a medium-sized glass mixing bowl.
3. Then, add the melted butter and vanilla.
4. Next, stir to combine.
5. Then, pour the cookie mixture into a parchment-lined Spring Form Pan.
6. Next, push the mixture down and around the pan to make it even.
7. Finally, set the cookie crust into the refrigerator until the cheesecake filling is ready.

For the Eggless Cheesecake Filling

1. First, preheat your oven to 320 degrees.
2. In a Kitchen Aid Stand Mixer with a paddle attachment, cream the cream cheese until there are no lumps. (This should look like a silky-smooth consistency).
3. Then, add the sour cream and beat until combined.
4. Next, add the Heavy Whipping Cream and mix until combined. Scrape down the sides of the bowl after this step.
5. Then, add the Coconut Sugar and Mexican Vanilla until combined.
6. Next, add the Flour and mix until combined.
7. Finally, turn off your mixer. The cheesecake filling is ready!

Assembling the Guava Cheesecake

1. First, pour the cheesecake filling into the chilled Spring-Form Pan.
2. Next, smooth the filling within the pan until the top is relatively flat (you may not be able to get it all even, but even as you can get it is good).
3. Then, drop spoonfuls of Guava puree on top of the cheesecake filling.
4. Finally, using a toothpick, swirl the Guava puree into the cheesecake filling to incorporate it into the batter.

Baking the Guava Cheesecake

1. First, prepare a water bath by filling a baking sheet with 1 inch of water.
2. Next, Wrap the bottom of the cheesecake pan in foil and then place this onto the water-filled baking sheet (this will help the cheesecake evenly bake).
3. Then, bake the cheesecake for 60 minutes (1 hour) at 320 degrees.
4. Finally, once the timer goes off, turn off the oven and slightly crack the oven door. Let the cheesecake cool in the oven (yes, cool in the oven) for 60 minutes (1 hour).

Setting and Serving the Guava Cheesecake

1. First, remove the cheesecake from the oven, and carefully run a knife around the edges of the cheesecake.
2. Next, let it cool on a wire rack until it's at room temperature. (This takes about 2-3 hours depending on the temperature of your kitchen).
3. Then, wrap the pan in foil.
4. Next, place the Guava Cheesecake in the refrigerator to set up overnight.
5. Then, about 15 minutes prior to serving the Guava Cheesecake, take it out of the refrigerator.
6. Next, take a sharp knife and run it under hot water.
7. Finally, cut slices of cheesecake and serve. Additionally, you can top the Guava Cheesecake with Vegan Whipped Cream if you desire.

Notes

Please note: Because of the acidity of the Guava, it may crack the top of your cheesecake more than a traditional cheesecake that you pour the topping onto. So, if the cracking of the cheesecake bothers you, you can wait and pour the Guava Puree/Jam on top of the set cheesecake about 10 minutes prior to serving. You wouldn't swirl it in, but rather just pour it on top like Strawberry Cheesecake Topping.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 685Total Fat: 48gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 137mgSodium: 206mgCarbohydrates: 58gFiber: 4gSugar: 38gProtein: 9g