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–+ servings

Guava Cheesecake (with Homemade Guava Jam)

This Guava Cheesecake is ultra-creamy, tropical, and unforgettable. It starts with a buttery María cookie crust, a silky smooth cheesecake filling, and a stunning layer of homemade guava jam made from fresh ripe guavas. Baked low and slow in a water bath for the creamiest texture, this dessert blends classic cheesecake richness with Caribbean-inspired flavor. Perfect for parties, holidays, and special occasions.
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Prep Time 40 minutes
Cook Time 2 hours
Chill Overnight 1 hour
Total Time 12 hours
Course Dessert
Cuisine Latin American, Mexican
Servings 12

Equipment

  • 9-inch springform pan
  • Stand mixer (or hand mixer)
  • Food processor
  • Blender
  • fine mesh strainer
  • Heavy-duty foil
  • Large roasting pan
  • Offset spatula
  • Mixing bowls
  • Wooden spoon

Ingredients
  

Guava Jam

  • 3 lbs ripe guavas washed, ends trimmed, sliced in half
  • 2 cups water
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest optional
  • ⅛ teaspoon fine salt

Crust

  • 1 ½ packs María cookies about 10.5 oz, finely crushed
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 14 tbsp unsalted butter (about 1¾ sticks of butter) melted

Cheesecake Filling

  • 4 Blocks of 4.8 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 4 large eggs + 1 egg yolk room temperature
  • 3 tbsp cornstarch

Water Bath

  • Heavy-duty foil
  • Hot water
  • Guava Topping
  • ½-1 Cup cooled guava jam from the batch above

Instructions
 

Guava Jam

  • Wash and trim the ends off the guavas, then slice them in half.
  • Add guavas and 2 cups water to a pot. Bring to a boil, then reduce to a gentle simmer.
  • Cook until guavas soften.
  • Transfer softened guavas and liquid to a blender (in batches if needed) and blend until completely smooth.
  • Strain through a fine mesh strainer to remove seeds and fibers.
  • Pour the strained purée back into a pot.
  • Add sugar, lemon juice, lemon zest (optional), and salt.
  • Simmer on medium–low, stirring often.
  • Cook 25–35 minutes, until
  • Cook 25–35 minutes, until:
    1. Color deepens,
    2. It thickens and coats the back of a spoon
    3. A dragged spoon leaves a line for 2–3 seconds.
    4. Cool to a thick, glossy, spreadable texture (like warm honey).

➤ Crust

  • Preheat oven to 350°F (175°C).
  • Add 1½ packs María cookies (about 10.5 oz) to a food processor and blend until finely crushed.
  • Pour the crushed cookies directly into a 9-inch springform pan. Add 2 tablespoons sugar and a pinch of salt, then mix the crumbs right inside the pan.
  • In a saucepan, melt 1 stick + 6 tablespoons unsalted butter over medium heat and continue cooking until it turns a deep golden brown and smells nutty.
  • Pour the browned butter evenly over the cookie mixture in the pan and mix until all crumbs are moistened.
  • Press the mixture firmly into an even layer on the bottom (and slightly up the sides) of the pan using the bottom of a measuring cup.
  • Should look like this:

➤ Cheesecake Filling

  • In a stand mixer with paddle attachment, beat cream cheese on medium speed until completely smooth, about 2 minutes. Scrape the bowl and paddle thoroughly.
  • Add granulated sugar and sour cream to the bowl. Mix on low until smooth and fully combined. Scrape sides again.
  • Add cornstarch, lemon juice, and vanilla extract. Mix on low speed just until incorporated.
  • Add eggs and yolk one at a time, mixing on low after each addition just until streaks disappear. Do not overmix — this avoids excess air which can cause cracking.
  • Pour batter into cooled crust.
    Optional Swirl: You can swirl some of the guava jam into the top of the cheesecake before baking for a decorative look. It’s not required if you prefer to keep all the jam inside for a smoother top, but the swirl adds a beautiful, marbled finish and extra bursts of fruit flavor.

Water Bath & Bake

  • Prepare Springform Pan
    Wrap the outside of your 9-inch springform pan in two layers of heavy-duty foil, sealing the bottom and sides tightly to prevent leaks.
  • Set in Roasting Pan
    Place the wrapped springform pan into a large, high-sided roasting pan or baking dish.
  • Add Hot Water
    Place the roasting pan in the oven. Carefully pour hot water (not boiling) into the roasting pan until it reaches halfway up the springform pan’s sides.
  • Bake Low and Slow
    Bake at 310°F (155°C) for about 2 hours. The edges should look set, the top should be slightly matte, and the center should jiggle just slightly when gently shaken.
  • Cool Gradually
    Turn off oven and crack the door open slightly. Let cheesecake sit inside for 1 hour to cool slowly and prevent cracks.
  • Cool at Room Temperature
    Remove the pan from the water bath. Unwrap the foil and let the cheesecake cool fully on the counter.
  • Chill Overnight
    Cover and refrigerate for at least 6 hours or overnight before slicing.

➤ Guava Topping & Finish

  • Remove springform ring.
  • Spread a thin layer of cooled guava jam over the top and smooth with an offset spatula.
  • Slice and serve.

Notes

Don’t overmix the eggs: Incorporating too much air can cause cracks.
Jam too thick? Add 1 tablespoon warm water at a time until spreadable.
Jam too thin? Continue simmering until it reaches the “coats the spoon” stage.
Storage: Refrigerate cheesecake up to 5 days. Freeze slices up to 1 month.
Room temperature ingredients = smoother filling.
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