Exquisite Guava Cheesecake Recipe with Maria Cookies in 4 Steps!
Elevate your dessert experience with this decadent guava cheesecake recipe with Maria cookies; a tropical twist on a classic favorite. Creamy, fruity perfection in every heavenly bite.
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Jump to Recipe“Guayaba,” as we know it in Puerto Rico, is a tropical fruit widely popular in the archipelago. It is as popular as coconut, passion fruit, and mango. Guava can be found in pastries, cakes and even as an appetizer, paired with queso del país, Puerto Rico’s local cheese. It is just as delicious in sweet or savory dishes. Perfect for special occasions or a weeknight with friends.
What do I need for this creamy guava cheesecake recipe?
This guava cheesecake recipe requires a few simple ingredients:
For the cheesecake crust:
- Maria Cookies
- Unsalted butter (melted)
For the filling:
- Cream cheese –Philadelphia or good quality cream cheese is highly recommended for best results (room temperature)
- Sour cream
- Eggs
- White sugar
- Vanilla extract
- Lemon extract or lemon juice (optional)
- Lemon zest (optional)
- Guava paste or jam
- Water
For the whipped topping (completely optional):
- Heavy whipping cream
- Lemon extract
- Powdered sugar
If you want to top the cheesecake, there are many options available. You can use whipped topping, store-bought or homemade. You can also use guava puree or marmalade, and additional Maria cookies to top the cheesecake.
As far as equipment you need:
- Electric mixer or stand mixer
- Large mixing bowl
- Nine-inch spring form pan for cheesecake
- Bigger pan to place springform pan in
- Wire rack for cooling
- Aluminum foil
- Parchment paper
Helpful Tips & Variations.
If you do not have Maria Cookies, feel free to use the traditional graham crackers for your crust. Maria crackers are crunchier and have a slightly different flavor, but this will not hurt your cheesecake. Also, if you do not have sour cream at hand, you may substitute with Greek yogurt, for the same amount. To substitute lemon extract, use freshly squeezed lemon juice instead (from about half a lemon).
Do not overmix the batter. Overmixing these ingredients creates air in the cake. This will make the cheesecake crack and ruin its consistency.
If you use a stand mixer and have a paddle attachment, this helps in not overmixing the cheesecake batter. It is not a requirement, however. The main thing is to incorporate the ingredients well.
Do not overbake the cheesecake. A done cheesecake should not brown or become golden on top. It will still be pale but set. The sides become puffy, and the center has slight movement. Once you insert a toothpick, it comes out clean. Overbaked cheesecake becomes crumbly and dry rather than smooth and rich. It’s important to keep an eye on it during those last few minutes of baking!
Lastly, do not skip cooling the cheesecake completely before refrigerating. This will keep it from cracking and dipping after it is beautifully baked. Placing it in the refrigerator while hot causes condensation and ruins the texture.
Store any leftover cheesecake in an airtight container. Refrigerate for up to three to four days. You may freeze it if you want to, too, and it will keep for up to two months. To thaw, simply move it to the refrigerator the night before consuming.
What is the process?
First, preheat the oven to 325 degrees Fahrenheit. Prepare your baking pan by placing parchment paper on the bottom and wrapping the outside with aluminum foil. This will prevent the water from the bain marie (water bath) from entering the pan while baking and adding moisture to the cheesecake. Also, make sure you have an additional baking pan big enough to fit the cheesecake pan in. I normally use a thin roasting pan and it works perfectly.
In a food processor, crush the Maria cookies until pulverized. Then, add melted butter and mix evenly. Pour the crust mixture into the prepared pan. Use your palm or the bottom of a glass to gently press mixture to the bottom and into the sides of the pan. Bake the crust at 325 degrees for 10 minutes or until it darkens a bit.
Prepare the cheesecake filling by mixing the softened cream cheese, sour cream, sugar, lemon extract and vanilla extract in a large bowl. Mix at low speed, scraping the sides of the bowl until incorporated.
Next, add the eggs one at a time and lemon zest. Do not overmix as this will create cracks. You can increase the mixing to medium speed but not more than that. Pour mixture over the cheesecake crust and spread evenly.
In a small saucepan, pour the guava paste with ¼ cup of water, and stir on medium heat. As it dissolves, continue to stir and add more water to create a sauce consistency. If you are using guava marmalade or jam, skip this step and go to the next one.
With a small spoon, place dollops of the guava paste on the cheesecake. Then, use a toothpick to spread it and make little guava swirls or star-like spots, or spread it across the top of the mixture.
Place the bigger baking pan in the oven and fill it up with water (about 2-3 inches), and carefully place the cheesecake in the bain marie. Close the oven and bake the cheesecake for 45-50 minutes. Be sure not to overbake (more in notes). You will know it is done when the center of the cheesecake has a slight jiggle, and the sides are set. Move it from the hot water and into a wire rack to cool completely.
Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight so it fully sets. This will play a role not only in the texture but also in the richness of the flavor.
Before serving, top with whipped cream. If you are making the topping, mix the heavy cream, lemon extract and powdered sugar at medium-high speed until stiff peaks form. Then pipe whipped cream to adorn the top of the cheesecake and, if desired, top each cream dollop with half a maria cookie or extra guava drizzles.
Slice the cheesecake with the tip of a knife and wipe between slices to avoid crumbling the slices. Serve with some Puerto Rican coffee, tea, or a nice white wine. Enjoy!
I hope you enjoyed this guava cheesecake recipe! Let me know what your favorite part of this delicious guava cheesecake recipe was, and if you made any changes or additions. If you are a guava fan, check out this delicious guava chiffon pancakes recipe. It will revolutionize your breakfast!
As always, buen provecho from The Happy Wookiee!
Exquisite Guava Cheesecake Recipe with Maria Cookies
Equipment
- Hand or stand mixer
- large mixing bowl
- 9" spring-form pan
- Roasting pan Large pan to fit cheesecake
- Wire rack
- Aluminum foil
- Parchment Paper
Ingredients
For the crust:
- 5 oz Maria cookies a bit over a half sleeve
- 6 tbsp unsalted butter melted
Cheesecake filling:
- 16 oz full fat cream cheese softened
- 2 large eggs room temperature
- ¼ cup sour cream room temperature
- 1/3 cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract optional *
- Lemon zest optional
- 5-7 ounces guava paste
- ½ cup water
Cheesecake topping (optional)
- 1/3 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp lemon extract
Instructions
Prepare the crust:
- Preheat oven to 325 degrees Fahrenheit.
- Prepare a 9-inch springform pan by placing parchment paper on the bottom and covering the outside with aluminum foil to prevent water from going in while baking.
- In a food processor, crush the Maria cookies until pulverized. Then, add melted butter and mix.
- Pour the crust mixture into the prepared pan. Use your palm or the bottom of a measuring cup to gently press mixture to the bottom and into the sides of the pan.
- Bake the crust at 325 degrees for 10 minutes or until it darkens a bit.
Make the filling:
- Prepare the cheesecake filling by mixing the softened cream cheese, sour cream, sugar, lemon, and vanilla extract in a large bowl. Use a hand mixer or stand mixer and mix at low medium speed, scraping the sides of the bowl until incorporated. (Use the paddle attachment if available).
- Add the eggs one at a time, and a bit of lemon zest. Do not overmix the batter to avoid the cheesecake sinking in the middle while baking.
- In a small saucepan, pour the guava paste with ¼ cup of water, and stir on medium heat. As it dissolves, continue to stir and add more water to create a sauce consistency.
- Pour the cheesecake batter in the cheesecake pan and spread evenly. With a small spoon, place dollops of the guava paste on the cheesecake. Then, use a toothpick to spread it and make them look like little stars. You can also pipe it in swirls or spread it over the top of the mixture.
Bake:
- Place the bigger baking pan in the oven and fill it up with water. Place the cheesecake in the water bath. Close the oven and bake the cheesecake for 45-50 minutes. Be sure not to overbake (see notes).
- You will know it is done when the center of the cheesecake has a slight jiggle, and the sides are set. Move it from the hot water and into a wire rack to cool completely.
Cool, Top & Serve.
- Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight so it fully sets.
- Before serving, make the whipped cream (optional). Mix heavy cream with lemon extract and powdered sugar at medium-high speed until stiff peaks form.
- Pipe whipped cream to adorn the top of the cheesecake and, if desired, top each cream dollop with half a maria cookie or a drizzle of guava.
- Slice the cheesecake with the tip of a knife and wipe between slices.
- Serve with Puerto Rican coffee, tea, or a nice white wine.
- ¡Buen provecho from the Happy Wookiee!
