4.4 from 30 votes
Guava Cheesecake
This simple 6-inch guava cheesecake is made with ricotta cheese for a lighter, healthier dessert. You can use fresh fruit puree or store-bought guava paste for this guava cheesecake recipe.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 222 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For Crust:
- 1 cup coconut wafer cookie crumbs or can use chocolate, graham crackers or nilla wafers
- 2½ tablespoons melted butter
- 2 tablespoons flaked coconut
For Cheesecake Filling:
- 3 extra large eggs separated -- see instructions
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 ounce container whole milk ricotta cheese
- 1 lemon zested
- 1 cup guava puree divided
Instructions
- Preheat oven to 325°.Spray a 6 1/2" springform pan (with 3" sides) with vegetables spray. Set aside.
- Add cookie crumbs, butter and coconut in a small bowl and stir to combine. Pour cookie mixture into the springform pan and press the crumbs into the bottom and going up the sides of the pan. Bake for 10 minutes until set, remove from oven and cool.
- Separate the eggs - placing the yolks into a bowl of a food processor and the egg whites into a large bowl.
- Add the sugar and vanilla to the egg yolks and process until thick and creamy - about 1 minute. Add the ricotta cheese and lemon zest and process an additional 30 seconds or so, until smooth. Transfer the ricotta mixture to a large bowl and set aside.
- Beat the egg whites to form stiff peaks. Add half the egg whites to the ricotta mixture and carefully fold them into the batter. Add remaining beaten egg whites and fold into the batter.
- Ladle half of the ricotta mixture into the springform pan. Add two tablespoons guava puree and swirl with a toothpick. Top with remaining ricotta batter and smooth over. Drizzle 2 tablespoons guava puree over the cheesecake mixture and drag a toothpick through the puree to form swirls and designs.
- Lay a piece of parchment paper over a baking sheet. Set the springform pan in the center and bake for 1 hour or until the cheesecake begin to pull away from the sides.
- Transfer to a wire rack and cool completely. Cover with plastic wrap and refrigerate 6 hours or overnight.
- To serve: Remove the collar from the springform pan. Slice the cheesecake into 6 wedges and plate them each with two tablespoons each guava puree drizzled over each slice.
Cup of Yum
Notes
- Store leftovers wrapped in the refrigerator for up to 3-5 days.
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
116mg
(39%)
Sodium
176mg
(7%)
Potassium
138mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
295IU
(6%)
Vitamin C
19.4mg
(22%)
Calcium
31mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 116mg | 39% |
| Sodium | 176mg | 7% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 31mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.