Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the vibrant streets of Cuba! This Pastelillo de Guayaba Cheesecake is not just a dessert; it's a culinary love letter that combines the creamy richness of classic cheesecake with the tropical sweetness of guava. Imagine a dessert so irresistible that it will make your guests beg for the recipe, and so authentic that it feels like a warm embrace from a Cuban abuela. Get ready to elevate your baking game and impress everyone with this show-stopping fusion of flavors that promises to be the star of any gathering!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: Cuban
Serves: 8 servings
Ingredients
- 1 package cream cheese
- 1/2 cup sugar
- 1/2 cup guava paste
- 1 tsp vanilla extract
- 2 large eggs
- 1 pre-made pie crust
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the cheesecake will bake evenly.
- In a large mixing bowl, combine 1 package of cream cheese and 1/2 cup of sugar. Using an electric mixer, beat the mixture on medium speed until it is smooth and creamy, about 2-3 minutes.
- Add 1 tsp of vanilla extract to the cream cheese mixture and continue to mix until fully incorporated.
- Crack 2 large eggs into the bowl, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can make the cheesecake dense.
- In a small saucepan over low heat, gently melt 1/2 cup of guava paste until it becomes pourable. Stir occasionally to prevent it from burning.
- Once the guava paste is melted, take a small amount of the cream cheese mixture and mix it with the guava paste to temper it. This helps to prevent curdling.
- Slowly add the tempered guava paste into the cream cheese mixture, folding it in gently with a spatula until well combined. The mixture should have a marbled appearance.
- Take your pre-made pie crust and place it in a 9-inch pie pan. Press it down gently to fit the pan and trim any excess crust hanging over the edges.
- Pour the guava cheesecake filling into the prepared pie crust, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, remove the cheesecake from the oven and let it cool at room temperature for about 15 minutes. Then, refrigerate it for at least 2 hours to allow it to fully set.
- Before serving, dust the top of the cheesecake with powdered sugar for an elegant finish.
- Slice the cheesecake into 8 servings and enjoy your delicious Pastelillo de Guayaba Cheesecake!
Tips
- Room Temperature Magic: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Gentle Mixing is Key: When incorporating eggs, mix on low speed and just until combined. Overmixing can lead to a dense, tough cheesecake.
- Guava Paste Pro Tip: When melting guava paste, use low heat and stir frequently to prevent burning. The tempering technique helps create a beautiful marbled effect.
- Prevent Cracks: To avoid cheesecake cracks, don't overbake. The center should still have a slight jiggle when you remove it from the oven.
- Cooling Technique: Allow the cheesecake to cool gradually. Sudden temperature changes can cause cracking, so let it rest at room temperature before refrigerating.
- Make Ahead Friendly: This cheesecake actually tastes better the next day, so it's perfect for preparing in advance for parties or gatherings.
- Serving Suggestion: For an extra touch of elegance, use a fine-mesh sieve to dust the powdered sugar evenly over the top of the cheesecake.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
