For the Love of Guava

Growing up Cuban meant always having guava paste in the house. We would pair a slice of the rusty colored fruit paste with a slab of cream cheese on a galleta (Cuban cracker). The sweet/tart taste of the guava was perfectly juxtaposed with the smooth cream cheese.

I close my eyes and can still taste it. *sigh*

I am still, unapologetically, a lover of all-things-guava. But now my tastes have umm… “evolved” a bit…

guava cheesecake

Guava Cheesecake

1 3/4 cups  sugar, divided
1  1/4 cup  graham cracker crumbs
4 Tbsp. butter, melted
Cooking spray
1/2  cup  water
1/2  cup lime juice
8  ounces  guava paste, cut into small pieces (about 1/2 a bar)
5 large egg whites, divided
1/2  cup sour cream
2  (8-ounce) packages cream cheese, softened
1 1/2  tsp.  vanilla extract
1/8  tsp.  salt

1. Preheat oven to 400°.
2. Coat a 9-inch springform pan with cooking spray.
3. In a large bowl, combine 1/4-cup sugar, graham cracker crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of the springform pan.

press graham cracker crumbs

4. Bake at 400° for 7 minutes. Cool on a wire rack.
5. Reduce oven temperature to 325°.
6. Combine 1/2-cup sugar, 1/2-cup water, lime juice, and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Cool slightly.

melting guava

7. Pour mixture into a blender, and process until smooth. Cool completely. Stir in 1 of the egg whites.

guava in blender

8. Combine remaining ingredients: sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth. Beat in vanilla and salt. Gradually add remaining 4 egg whites, beating well after adding each one.

cream cheese in blender

9. Pour cream cheese mixture into prepared pan.

cheese mixture on crust

10. Drizzle guava mixture over cheese mixture.

pouring guava on cheesecake

11. Swirl them together using the tip of a knife.

swirl with knife

12. Bake at 325° for 45 minutes or until cheesecake center barely moves when touched. (It may crack a little along the edges.)
13. Turn the oven off; cool cheesecake in closed oven 30 minutes.
14. Remove cheesecake from oven. Run a knife around outside edge.

guava cheesecake in pan

15. Allow it to cool to room temperature.
16. Cover and chill at least 8 hours before serving.

(Recipe posted with a different story on Babalú blog.)

Share, por favor!

By Marta on November 23, 2009 · Posted in casa + cultura, food

7 Comments | Post Comment

Diana Marin-Beltran says:

Thanks for the guava cheesecake Marta…I’m making it for Thanksgiving dinner…I’m injecting a little cuban flavor into our traditional American meal ;)

Happy Thanksgiving to you and yours!

Posted on November 23rd, 2009

Melanie (ModernMami) says:

Niiice!!! Me encanta la pasta de guayaba con queso. We use queso blanco instead of cream cheese. This? Well…it looks awesome.

Posted on November 23rd, 2009

Twitted by EZF_TopMoms says:

[...] This post was Twitted by EZF_TopMoms [...]

Posted on November 23rd, 2009

Catherine says:

I think I gained like 5 pounds reading this. :)

Once again, AMAZING!

Posted on November 25th, 2009

Tere says:

I do a guava-cheesecake brownie bar that is… outta hand!

Posted on December 3rd, 2009

nicóle says:

One of my favorite snacks is still (and probably always will be) guyaba con queso crema and una galleta. Its a comfort food. When I moved away from Miami, I was shocked to learn that guava paste wasn’t always readily available or easy to find. Can you imagine my utter happiness when I found that it is now, normally stocked at my local grocery store here in Northern VA? I almost cried. I kid you not.

Posted on January 5th, 2010

A round-up of Guava and Guayaba recipes and products. says:

[...] Phyllo Pouches with Passion Fruit Syrup, not a new recipe, but have it on the favorites list. .Marta’s Guava Cheesecake (To die for!)Tickled Pink Tropical “Iced Tea” cocktail made for the ladies at Love, [...]

Posted on November 14th, 2010