Guava Cheesecake
User Reviews
5
Guava Cheesecake
Description
Guava Cheesecake combines a classic cream cheese filling with the tropical sweetness of guava jelly, layered between croissant dough sheets for a unique crust. The cream cheese batter is lightened with heavy cream and sour cream, then gently mixed with eggs and vanilla to maintain a smooth texture. Baking the batter between two layers of crescent dough creates a flaky, golden crust that supports the creamy interior. After baking and refrigerating, the cheesecake is topped with a thick layer of guava jelly and finished with whipped topping, balancing richness with fruity sweetness.
The cheesecake offers a creamy, cool mouthfeel paired with the slightly crisp pastry layers, resulting in a texture contrast that is both satisfying and different from traditional graham cracker crust cheesecakes. The guava jelly topping adds a bright tropical note that complements the subtle vanilla flavored filling. This dessert works well chilled and can be served as a refreshing choice for afternoon tea, special occasions, or as a summery dessert option.
The assembling steps emphasize careful layering of crescent dough before and after pouring the batter to encapsulate the cheesecake filling during baking. Allowing the cheesecake to cool thoroughly before refrigeration aids in proper setting and ease of slicing. Refrigerating for at least two hours ensures a firm yet creamy slice. The guava jelly and whipped topping should be added just before serving or storing in the fridge to maintain their texture.
Ingredients
- 2 cans crescent dough
- 24 ounces cream cheese (3) 8 ounce blocks
- 3/4 cup heavy cream
- 1 cup sour cream
- 4 egg
- 1 cup sugar
- 1 Tablespoon vanilla extract
- 1 cup guava jelly
- 1 container whipped topping
Instructions
- With an electric mixer, beat cream cheese and sugar until light and fluffy.
- Add heavy cream, sour cream, and vanilla extract.
- Mix in eggs one at a time, just enough to combine with the batter. Set aside.
- In a medium baking dish, layer the bottom completely with croissant dough.
- Pour cheesecake batter over the first layer of croissant dough.
- With the remaining croissant dough, cover completely the cheesecake batter.
- Bake at 350° for 25-30 minutes.
- Remove from oven and allow to cool for half an hour, then refrigerate for at least 2 hours to fully set.
- Spread guava jelly to cover the top of cheesecake, about 1/4" thick.
- Finish with a layer of whipped topping about 1/2" thick. Keep refrigerated until you're ready to serve.
Notes
- Refrigerate the cheesecake for at least 2 hours to allow it to fully set and develop flavor.
- Apply the guava jelly as a top layer evenly about 1/4 inch thick for the desired tropical sweetness.
- Keep the cheesecake refrigerated after topping with jelly and whipped topping until serving.
- The nutritional values are approximate and may vary depending on specific ingredient brands and amounts used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 118mg | 39% |
| Sodium | 433mg | 18% |
| Potassium | 142mg | 3% |
| Sugar | 32g | 64% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
