Creamy Guava Cheesecake with Fresh Compote
A rich and velvety baked cheesecake layered over a buttery biscuit crust and topped with a vibrant, tangy-sweet guava compote for a tropical finish.
Equipment
- springform pan
- Mixing bowl
- Electric mixer
- baking tray (for water bath)
- Saucepan
- Blender
Ingredients
- 300 g plain biscuits
- 150 g butter, melted
- 2 tbsp sugar (for crust)
- 700 g cream cheese
- 250 g sugar
- 4 eggs
- 1 tsp vanilla extract
- 200 ml heavy cream
- 500 g fresh guavas
- 80 g sugar (for compote)
- 1 tbsp lime juice
Instructions
- Crush biscuits and mix with melted butter and sugar. Press into a springform pan and bake at 350°F (175°C) for 10 minutes.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and cream.
- Pour the filling over the crust and smooth the top.
- Bake in a water bath at 325°F (163°C) for 50 minutes until set but slightly jiggly in the center.
- Turn off oven and let cheesecake cool inside for 2 hours, then refrigerate overnight.
- Cook guavas with sugar and lime juice until soft. Blend and strain into a smooth compote.
- Top chilled cheesecake with guava compote before serving.
Notes
Bake the cheesecake in a water bath to prevent cracking and ensure a silky texture. Allow gradual cooling in the oven, followed by overnight chilling for best results. Strain the guava compote for a smooth, professional finish.