Exquisite Guava Cheesecake Recipe with Maria Cookies
Elevate your dessert experience with this decadent guava cheesecake with Maria cookies; a tropical twist on a classic favorite. Creamy, fruity perfection in every heavenly bite.
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!
Notes
Do not overmix the batter. Overmixing creates air in the cake, which cracks the cheesecake.
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. An overbaked cheesecake is crumbly and dry rather than smooth and rich.
Do not skip cooling the cheesecake completely before refrigerating. This avoids cracks and sunken middle after it is beautifully baked. Refrigerating it while hot causes condensation and ruins the texture.
If you do not have Maria Cookies, feel free to use the traditional graham crackers for your crust. 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).
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.