Guava Cheesecake With Cashew Ginger Crust Recipe

Indulge in this dreamy Guava Cheesecake featuring a spicy cashew ginger crust! This recipe, adapted from Regan Daley's "In the Sweet Kitchen," combines two beloved flavors for a truly unforgettable dessert. Whether you use fresh or canned guava, this recipe guarantees a taste of paradise. Plan ahead, as chilling time is essential for the perfect creamy texture. Prepare to be amazed!

Prep Time 60 mins

Cook Time 2920 mins

Calories 1353.3 kcal

Protein 46g

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Guava Cheesecake With Cashew Ginger Crust

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Guava Cheesecake With Cashew Ginger Crust

Unsalted Cashews
Light Brown Sugar
All Purpose Flour
Pinch of salt
Unsalted Butter
Egg
Candied Ginger
Ice Water
Guavas
2 (8 ounce) packages cream cheese
1 ½ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
Mascarpone Cheese
Guava Jelly
¼ cup water

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How to Make Guava Cheesecake With Cashew Ginger Crust

**Make the Cashew Ginger Crust:** Combine 1 ½ cups raw cashews, ½ cup pitted Medjool dates, 1 tablespoon grated fresh ginger, ¼ teaspoon ground cinnamon, and a pinch of salt in a food processor. Pulse until a sticky dough forms. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 2 hours.
**Prepare the Guava Filling:** Combine 1 (15 ounce) can guava paste, 1 cup fresh or canned guava puree (from about 2-3 medium guavas), ¼ cup water, and 2 tablespoons lime juice in a saucepan. Cook over medium heat, stirring frequently, until smooth and slightly thickened (about 5-7 minutes). Set aside to cool completely.
**Make the Cheesecake Filling:** Beat 2 (8 ounce) packages of cream cheese, 1 ½ cups granulated sugar, and 1 teaspoon vanilla extract in a large bowl until smooth and creamy. Beat in 4 large eggs one at a time, mixing well after each addition. Stir in the cooled guava filling.
**Assemble and Bake:** Pour the cheesecake filling over the chilled crust. Place the springform pan in a larger roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath). Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is just set but still slightly jiggly.
**Cool and Chill:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 8 hours, or preferably overnight.
**Serve:** Carefully remove the cheesecake from the springform pan before serving. Garnish as desired. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

165g

Fat

322g

Carbs

19g

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Time To Make Course Preparation Desserts 1 Day Or More Cheesecake

Frequently Asked Questions

How long does it take to make Guava Cheesecake With Cashew Ginger Crust?

Guava Cheesecake With Cashew Ginger Crust takes about 2980 minutes from start to finish — roughly 60 minutes to prepare and 2920 minutes to cook.

How many calories are in Guava Cheesecake With Cashew Ginger Crust?

Guava Cheesecake With Cashew Ginger Crust has approximately 1353.3 calories per serving, with about 46 g protein, 19 g carbohydrates and 179 g fat.

What ingredients do I need for Guava Cheesecake With Cashew Ginger Crust?

The key ingredients for Guava Cheesecake With Cashew Ginger Crust are Unsalted Cashews, Light Brown Sugar, All Purpose Flour, Salt, Unsalted Butter, Egg. See the full list with measurements above.