Guava Cheesecake
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5.0
6 reviews
Excellent
Guava Cheesecake
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Guava cheesecake has an irresistible tropical sweetness and creamy cheesecake. Each bite is a symphony of flavors, blending the rich creaminess of traditional cheesecake with the vibrant sweet guava tastes.
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Ingredients
Crust:
- 1 pack Graham crackers (8 pieces, 4.4oz)
- 3 tablespoons unsalted butter (Melted)
- 1/16 teaspoon sea salt (Grind)
- 2 teaspoon brown sugar
Filling:
- 1 pack cream cheese (8 oz)
- 1 large egg (Weight 2.2 oz with sell)
- ⅓ cup sugar
- ¼ cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/16 teaspoon sea salt (Grind)
Topping:
- 6 tablespoons water
- 6 tablespoons Guava syrup
- 1.5 teaspoons gelatin
- 1 tablespoon cornstarch
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Instructions
- Place a 6 inch circle of parchment paper into the springform cake pan. (Because I used a 6 inch springform cake pan in this recipe.)
- Break 1 pack of graham crackers (8 pieces, 4.4 oz) into smaller pieces and put them into the chopper. Run it for a few seconds or until it is fine.
- Then, put the chopped graham crackers into a bowl.
- Add 1/16 teaspoons of sea salt (grind) and 2 teaspoons of brown sugar into the chopped graham crackers. Mix it well.
- Melt 3 tablespoons unsalted butter in the microwave for 15-30 seconds. Then, pour it into the chopped graham crackers and mix it well. (Be careful when warming up butter in the microwave, keep checking and stirring it once a while.)
- Put the graham cracker mixture into the springform cake pan and press down the cracker mixture with fingers. Then, use a bowl to press it down to make sure it is even and flatten.
- Open 1 pack of cream cheese (8 oz) and put it into the bowl. Use an electric mixer to beat the cream cheese until it is loosen up.
- Next, add ⅓ cup of sugar and 1/16 teaspoon of sea salt (grind) into the cream cheese. Mix it well.
- Crack 1 large egg (The weight of the egg with shell is 2.2 oz).
- The following step, add 1 teaspoon of vanilla extract, ¼ cup of sour cream, 1 tablespoon of cornstarch. Then, mix it well with an electric mixer until it’s smooth.
- Pour the filling mixture into the springform cake pan with the crust from step 6. After that, lightly drop and move the cake pan a few times to level off the filling and remove extra air bubbles.
- Place 2 pieces of paper towel on the top of the cake pan and cover with a piece of foil. Then, put the cover cake pan on a rack. (See video below the recipe card for details.)
- After, pour 1 cup of water into the instant pot.
- Slowly put the rack with the cake pan from step 12 into the instant pot. Close the lid and vent. Push the manual button, adjust time to 30 minutes at high pressure and natural release pressure.
- Meanwhile, put 6 tablespoons of water and 6 tablespoons of guava syrup into a pot.
- Then, add 1 tablespoon of cornstarch and 1.5 teaspoons of gelatin. Make sure to mix it well and no lumps.
- After that, place the pot over the stove and turn on a small fire. Keep stirring until it boils and thickens. Then, turn off the fire. Set it aside and let it cool off.
- When the cheesecake is done, take it out and uncover it. Let it cool off a little bit.
- Then, use a knife to cut around the cheesecake edges and open the springform cake pan.
- Cut a piece of cake collar 8-10 inches long. After that, wrap the cake collar around the cheesecake. Then, tighten it with tape.
- Pour the cool off topping mixture from step 17 on the cheesecake. (Remember to stir the topping mixture before pouring on top of the cheesecake.)
- Cover with a plastic wrap and refrigerate it overnight or 6-8 hours. After, use a knife to cut around the topping edges. Then, remove the tape and the cake collar. Cut the guava cheesecake into slices and ready to serve.
Notes
- I use a 6 inch springform pan in this recipe.
- Place a 6 inch round parchment paper in the bottom of the springform pan.
- Start by preparing the crust for the cheesecake. Use crushed graham crackers mixed with melted unsalted butter, sea salt and brown sugar.
- Be careful when warming up butter in the microwave (15-30 seconds), keep checking and stirring it once a while. If not, it will spill and with a loud pop sound.
- Then, press the mixture firmly into the bottom of a springform pan. Also, make sure the springform cake pan fits into your instant pot. (I used a 6 quarts instant pot.)
- In a mixing bowl, blend cream cheese, sugar, eggs, sour cream, cornstarch, sea salt and vanilla extract until smooth and creamy. Be careful not to overmix the batter, as this can introduce too much air and result in cracks.
- After that, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top of the filling.
- Then, slightly drop it on the table and make it even. This can remove some of the air bubbles.
- Cover the top of the springform pan with paper towels and aluminum foil to prevent condensation from dripping onto the cheesecake during cooking.
- Next, add water to the bottom of the instant pot insert to create steam and place the springform pan on the rack into the pot.
- Carefully lower the springform pan inside the instant pot. Make sure the pan is centered.
- Close the instant pot lid and vent. Push the manual button and adjust time for 30 minutes at high pressure and natural release pressure (around 30 minutes).
- Carefully remove the springform pan from the instant pot and allow the cheesecake to cool to room temperature.
- If there is some water on the cheesecake, try to use a tip of a paper towel to absorb it.
- Once cooled, use a knife to cut round the cheesecake and remove the springform cake pan slowly. Then, wrap it with a cake collar and tape it. Make sure it is tight, so when you pour the topping it will not leak.
- While waiting for the cheesecake, start cooking the topping. Put water, guava syrup, gelatin and cornstarch into a pot. Mix it very well and no lumps. Then, place over the stove and turn on a small fire. Keep stirring it until it boils and thickens. Let the guava mixture and the cheesecake cool off. After that, pour on the top of the cheesecake.
- Remember to stir the topping mixture before pouring on the cheesecake.
- Cover the cheesecake with plastic wrap and refrigerate it for 6-8 hours or overnight to set.
- After refrigerating the cheesecake, unwrap it and use a knife to cut around the edges. Then, remove the cake collar.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
67mg
(22%)
Sodium
476mg
(20%)
Potassium
149mg
(4%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
589IU
(12%)
Vitamin C
3mg
(3%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 476mg | 20% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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