A creamy cheesecake with a smooth guava glaze and a light, airy chiffon crumble.
This Guava Chiffon Cheesecake is a tropical delight, combining creamy cheesecake with a tangy guava glaze and a light chiffon cake crumble. It's a refreshing dessert that's perfect for any occasion.
Why you'll want it now, Tropical flavors and textures that transport you to a sunny paradise.
Why this recipe works
The combination of creamy cheesecake with the bright and fruity guava glaze creates a delightful contrast, while the chiffon cake crumble adds a light and airy texture that complements the richness of the cake.
Equipment
9-inch springform pan (23 cm)
Mixing bowls
Electric mixer
Saucepan
Whisk
Baking sheet
Parchment paper
How to make it
Preheat oven to 325°F (163°C).
Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch (23 cm) springform pan. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and guava puree.
Pour cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
While the cheesecake bakes, prepare the guava glaze. In a small saucepan, combine guava puree, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened. Set aside to cool.
For the chiffon cake crumble, preheat the oven to 350°F (177°C). In a bowl, mix flour, sugar, baking powder, and salt. Stir in oil, egg yolk, and water until combined. Spread the mixture on a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until lightly golden. Let cool and crumble into small pieces.
Once the cheesecake is baked, remove from the oven and let cool to room temperature. Pour the cooled guava glaze over the cheesecake, spreading evenly.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Before serving, sprinkle the chiffon cake crumble over the cheesecake.
Enjoy a slice of this Guava Chiffon Cheesecake and let its tropical flavors transport you to a sunny paradise.
How you'll know it's ready
The cheesecake is ready when the center is set, and the edges are slightly golden. The guava glaze should be thick and glossy.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature by 25°F and start checking the cheesecake a few minutes early, as convection ovens tend to bake faster.
Frosting, filling & glaze notes
The guava glaze should be thick enough to coat the back of a spoon and fall in a slow ribbon.
Troubleshooting
If the cheesecake cracks, ensure all ingredients are at room temperature before mixing.
For a smoother texture, avoid over-mixing the batter after adding eggs.
If the glaze is too runny, cook it a bit longer until it thickens.
To prevent the crust from becoming soggy, ensure the cheesecake is fully cooled before adding the glaze.
Storage
Store in the refrigerator for up to 3 days. For best texture, keep covered in an airtight container.
Make ahead
The cheesecake can be made a day in advance and chilled overnight. Add the chiffon crumble just before serving for best texture.
Variations
Swap guava puree for mango or passion fruit for a different tropical twist.
Add a teaspoon of lime zest to the cheesecake filling for a citrusy note.
Use a coconut crust instead of graham crackers for added flavor.
Frequently asked questions
Can I use canned guava puree?
Yes, canned guava puree works well in this recipe and is a convenient option.
How do I prevent my cheesecake from cracking?
Ensure all ingredients are at room temperature and avoid over-mixing the batter.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake without the crumble for up to 2 months. Thaw in the refrigerator before serving.
What if I don't have a springform pan?
You can use a regular cake pan lined with parchment paper, but serving may be more challenging.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
