🍰 Delicious Guava Cheesecake Recipe – Creamy & Tropical Dessert! 🌺

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture while cottage cheese is more economical.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

guava puree

🥗Healthier: mango puree

💰Cheaper: apple sauce

Mango is a similar tropical fruit and apple sauce is more accessible.

Place a 6 inch circle of parchment paper into the springform cake pan.

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.

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. Pour it into the chopped graham crackers and mix it well.

Put the graham cracker mixture into the springform cake pan and press down the cracker mixture with fingers. 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 loosened up.

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).

Add 1 teaspoon of vanilla extract, ¼ cup of sour cream, 1 tablespoon of cornstarch. Mix it well with an electric mixer until it’s smooth.

Pour the filling mixture into the springform cake pan with the crust. 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. Put the covered cake pan on a rack.

Pour 1 cup of water into the instant pot.

Slowly put the rack with the cake pan 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.

Put 6 tablespoons of water and 6 tablespoons of guava syrup into a pot.

Add 1 tablespoon of cornstarch and 1.5 teaspoons of gelatin. Mix it well and ensure no lumps.

Place the pot over the stove and turn on a small fire. Keep stirring until it boils and thickens. Turn off the fire and set it aside to cool off.

When the cheesecake is done, take it out and uncover it. Let it cool off a little bit.

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. Wrap the cake collar around the cheesecake and tighten it with tape.

Pour the cooled topping mixture on the cheesecake. Stir the topping mixture before pouring on top of the cheesecake.

Cover with plastic wrap and refrigerate overnight or 6-8 hours. Use a knife to cut around the topping edges. Remove the tape and the cake collar. Cut the guava cheesecake into slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens