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Guava Cheesecake with Cashew-Coconut Crust Recipe

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Guava Cheesecake with Cashew-Coconut Crust image


This recipe for Guava Cheesecake with Cashew-Coconut Crust, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christopher Van Houten


c lightly roasted cashews
⅓ c packed brown sugar
1 c all-purpose flour
3 Tbsp dessicated coconut (or coconut flakes)
tsp salt
c cold unsalted butter, in small pieces
1 large egg, cold and lightly beaten
1-2 tsp ice water, if needed

5-12 very ripe guavas (number depends on size)
2 lbs cream cheese, at room temp
1 c granulated sugar
1 tsp vanilla extract or vanilla paste
3 large eggs, room temp
c mascarpone cheese

2 Tbsp good-quality guava jelly
1 Tbsp water

1. Pulse cashews and brown sugar in a food processor until finely ground. Add flour, coconut, and salt and pulse to blend. Pulse in the butter until the butter is no larger than pea-sized. Pulse in egg. Turn the dough into a bowl and work the egg into the mixture until a moist, crumbly dough is formed. If it seems too dry to hold, add a tsp or so of ice water. Don't overwork the dough, just use your fingertips to rub the ingredients together until blended. Press the crumble into the bottom and partway up the sides of a 9-inch springform pan, keeping the crust about -inch thick. Don't worry about bringing the crust all the way up the sides. Wrap the pan in plastic wrap and chill for at least 2 hours or overnight.

2. Preheat the oven to 350. Remove plastic wrap from pan and prick the crust all over with a fork. Bake it for 15 to 25 minutes, or until partly dried and partly firm. You're just giving the crust a head start in baking, so you don't have to be too precise about this step. Cool the crust completely before filling.

3. Preheat the oven to 300. Peel the guavas with a vegetable peeler and use a teaspoon to scoop out the seeds. Roughly chop the flesh, then puree in a food processor. Measure out 1 cup of the puree and use the rest another time for something else (with yogurt?). Beat the cream cheese in a medium bowl with wooden spoon or paddle attachment of stand mixer until smooth and creamy. Beat in the sugar until fluffy. Add the eggs one at a time, beating after each addition and scraping the sides and bottom of the bowl. Stir in the vanilla, mascarpone, and guava puree.

4. Pour the filling into the prepared crust and set the pan on the middle rack of the oven. Place a shallow pan of water on the rack below the pan to help prevent the cheesecake from crusting or cracking. Bake the cheesecake for 1 to 2 hours, or until set around the edges but still slightly wobbly in the center. Immediately run a thin-bladed knife around the edges to prevent the cake from sticking to the pan and cracking as it cools and contracts. Cool on a wire rack for 1 hour, then refrigerate until chilled, preferably overnight. You can make it up to 3 days in advance and keep covered in its pan in the refrigerator.

5. When the cake is cold, run a knife around the edges of the cake again and release the sides of the springform. Melt the guava jelly and the water in a small saucepan or non-stick skillet, then bring to a boil. Simmer for about 1 minute, then pour the glaze over the chilled cake. Spread just to distribute the glaze over the surface, then refrigerate until about 1 hour before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours, plus overnight chilling
Personal Notes:
Personal Notes:
I made this as a treat for one of my best friends in Chicago, Itza, who moved here from Mexico a few years ago. I knew she loves guava, so I decided to make a guava cheesecake. It was a big hit and I had several requests later for this recipe. Cheesecakes can be intimidating to cook, but this creamy, tropical cake is a dream that is well worth the effort.




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