Cuban Guava Cheesecake Dessert
This recipe for Cuban guava cheesecake features complex flavors with a tangy fruit puree of canned, poached, guava shells, rum, orange zest, and other ingredients blended into classic, rich and creamy cheesecake. Well loved, especially in Cuba, guava has a distinct mildly sweet “tropical flavor”.
FOR THE CRUST
- 30 Maria Cookies, well ground but not powdery
- 6 tbsp. Unsalted Butter, melted
FOR THE FILLING
- 1 1/2 lbs. Cream Cheese, room temperature
- 1 cup Sugar
- 1 14.5 oz. can Poached Guava Shells, well drained
- 2 tbsp. Orange Juice
- 1 tbsp. Dark Rum
- Zest of one large Orange
- 1/2 tsp. Salt
- 1/4 cup Flour
- 4 Eggs
- 1 Egg Yolk
- ¼ cup Guava Jelly (optional for glaze)
- 4 oz. Guava Paste (optional for decoration)
- Preheat the oven to 350 degrees F. Lightly grease an 8″-9″ springform pan and set aside.
- Combine the cracker crumbs and melted butter in a large bowl and mix well. Scoop mixture into the pan and press into the bottom. Use the bottom of a measuring cup to try to get it as even and flat as possible.
- Bake for 9-10 minutes, until lightly browned. Remove from oven and set aside to cool completely.
- Cover the bottom of the pan with aluminum foil and set aside.
- Reduce the oven temperature to 300 degrees F.
- Combine the drained guava shells, rum, orange juice, orange zest, and salt in a food processor or blender and puree until smooth. Set aside.
- Beat the cream cheese with an electric mixer on medium speed until smooth, about one minute.
- Increase the speed to medium-high and slowly add the sugar. Continue to beat until light and fluffy, about 5 additional minutes.
- Reduce the speed to medium-low and add the guava-orange mixture and the flour. Scrape down the sides of the bowl as needed. Add the eggs one at a time, and continue blending just until combined.
- Remove the foil from the pan and pour in the filling. Place the pie pan within a larger baking pan, and pour enough hot water into the baking pan so that it comes about halfway up the sides of the pie pan. Carefully place the nested pans in the oven and bake for one hour and 15 minutes.
- Turn off the oven, but leave the pans inside for an additional hour.
- Remove pans from oven. Place cheesecake in the refrigerator to chill overnight, or for at least four hours.
OPTIONAL DECORATION AND GLAZE
- Cut guava paste in 1/4″ thick slices. Use a small jelly (aspic) cutter to punch out forms in desired shapes. Press the shapes into the surface of the cheesecake.
- Heat guava jelly over medium heat until melted, about 3-5 minutes. Lightly brush the top of the cheesecake with the glaze.
- Slice guava cheesecake and serve cold.