Guava is so delicious. The combination of guava and cheese is very popular in Brazil. The also like layering cheesecake with guava, the flavors really combine so well. If you're a cheesecake lover, go ahead and give this recipe a try. It's our tropical spin on a classic. Regina went with Angico honey for this one and we think its the perfect fit.
Servings: one 7” cheesecake
Cooking time: 1.5 hours + 5 hours for chilling
- 1 pack of graham crackers
- ¼ cup of unsalted butter, melted
- Whole jar + 2 tbsp of Brazilian Acacia - Angico (Buy it on Amazon)
- ¼ cup granulated sugar
- 2 + ½ 8 oz packs of cream cheese
- 4 oz of greek plain yogurt
- ¼ cup of heavy cream
- 3 large eggs
- 3 tbsp of flour
- 4 oz of guava paste
- 1 tbsp of coconut oil, melted
- 4 tbsp of water
- Coconut chips for topping
- Sprink with Organic Brazilian Iguaçu River Valley - Pollen (Buy it on Amazon)
For the crust:
- Preheat your oven to 375° F.
- Place the graham crackers into the food processor and process it until it has a sandy texture. Add the honey and melted butter and process a couple more times to combine.
- Spray the 7” springform pan with olive oil or any desired oil and press the graham cracker mixture into the bottom and sides evenly. Bake for 8-10 mins until it smells the crust is golden brown.
For the cheesecake filling:
- Lower your oven temperature to 350° F.
- In the bowl of a stand mixer fitted with the paddle attachment add the cream cheese. Mix on low-medium speed for 1 minute, then add in the honey, sugar and plain yogurt. Continue mixing on low-medium speed, then add 1 egg at a time, making sure it is fully incorporated before adding the next egg. Scrape the sides and stir in the heavy cream. Mix for another 30 seconds.
- Add in the flour slowly then move your speed up to medium and mix for 2-3 minutes. Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly. Cover the sides of the prepared pan with foil. Pour the batter into the springform pan, then place it on a sheet tray. Take a second sheet tray and put it on the lower rack of your oven. Fill it with 1 inch of water.
- Place the cheesecake on the upper rack of the oven.
- Bake for 45-55 minutes. The cheesecake is done when the edges start to brown and It will still be jiggly in the middle, you want it. Turn the oven off and crack the oven door open a little bit. Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter. Chill in the refrigerator at least 4 hours or overnight.
- When it cooled down completely remove from the pan carefully. Melt the guava paste with 4 tbsp of water in the microwave or water bath, add the melted coconut oil then using immersion blender puree it until smooth and silky. Cover the top of the cheesecake with guava glaze and top with coconut chips and bee pollen.