Guava Cheesecake with Cashew Ginger Crust
Indulge in the tropical decadence of this Guava Cheesecake with Cashew Ginger Crust, a luscious dessert that brilliantly combines creamy, tangy, and nutty flavors. The crust, made from a heavenly blend of buttery cashews and spicy gingersnap cookies, adds a delightful crunch and a hint of warmth to the smooth cheesecake filling. Topped with a glossy guava glaze enhanced with fresh lime juice, this dessert is the perfect balance of sweetness and citrusy zing. The recipe is easy to follow yet sophisticated, making it ideal for both casual gatherings and special occasions. Perfectly chilled and irresistibly flavorful, this cheesecake will transport your taste buds to a tropical paradise. Serve it as a showstopping centerpiece for your next dinner party or a weekend treat to savor at home!
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Recipe Information
Ingredients
- 1.5 cups Cashews (raw, unsalted)
- 1 cup Gingersnap cookies
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 2 units Eggs (large)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Guava paste
- 0.25 cup Water
- 1 tablespoon Lime juice
Instructions
Preheat your oven to 325°F (160°C), and grease a 9-inch springform pan.
In a food processor, combine the cashews and gingersnap cookies. Pulse until finely ground.
Add the melted butter to the cashew and cookie mixture, and pulse until well combined.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and salt.
Pour the cream cheese filling over the prepared crust, spreading it into an even layer.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is slightly jiggly but the edges are set.
While the cheesecake bakes, prepare the guava topping. In a small saucepan, combine the guava paste, water, and lime juice over medium-low heat. Stir continuously until the guava paste melts into a smooth sauce. Remove from heat and let it cool slightly.
Once the cheesecake has baked, remove it from the oven and allow it to cool in the pan for 30 minutes. Then refrigerate for at least 4 hours or overnight to fully set.
Spread the cooled guava topping over the chilled cheesecake, ensuring an even layer.
Carefully release the cheesecake from the springform pan before slicing and serving. Enjoy!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 36.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
