Guava Cheesecake With Cashew Ginger Crust Recipe

Name: Guava Cheesecake With Cashew Ginger Crust
Prep time: 60 min
Cook time: 2920 min
Total time: 2980 min
Yield: Serves 1 or more
Ingredients: 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

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

Rating 5.0 (1 Reviews)

Guava Cheesecake With Cashew Ginger Crust

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Recipe adapted from Food.com. 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!