Today was the day that I finally got to taste the Cheese cake that I have been planning to make for a couple weeks. And oh my goodness it’s a winner!!!
I used a family favourite Baked Cheese Cake Recipe and then added a cup of homemade chunky guava purée.
I also served it with a homemade Guava Syrup to give it a real punch.
I am lucky to have my very own guava tree and have been inundated with guavas (about 10 ripe guavas per day) so I’ve been dreaming up recipes to help use all the produce that we have. I love the idea of #treetotable cooking and especially baking! This recipe is also egg free but obviously has loads of dairy.
I made two cakes at the same time with this 1 batch of the recipe. One in a serving dish and another in a 6 ½ inch springform tin with high sides.
Here’s how to make it:
Guava Baked Cheese Cake
INGREDIENTS
Crust
1 ½ pkt tennis biscuits (coconut biscuits or plain tea biscuits)
2/3 cup melted margarine
Filling
4 jumbo or ext. large eggs.
1 cup sugar
1/4 cup lemon juice
3 tubs smooth cottage cheese
1 cup cream
½ cup cake flour
1 cup guava purée / store bought
Topping
10 peeled and seeded guavas
2 cups sugar
1 cup water
CAKE METHOD
Crust
Crush biscuits and mix with margarine.
small spring form cake
large oven proof pie dish
Press into a greased dish using a glass to make nice even corners. Refrigerate.
Filling
Precook the guava paste. Peel and remove the pulp and seeds of 8 guavas. Slice the flesh into small slivers and cook them to a pulp in a sauce pot. Mash any chunks with a fork and then allow to cool. It should be quite thick like mashed potato.
Whisk eggs until light and then add sugar little by little while whisking.
Add the lemon juice. Keep whisking.
Add the cottage cheese, cream and cake flour. Fold in until smooth and creamy.
Add the cooled Guava purée and mix well.
Pour into dish. Bake at 180C for 10 min then reduce heat to 140C. Bake for another hour until firm.
Switch off the oven and leave in the oven to cool. The soft centre will become firm as it cools.
I baked one cake at a time to ensure even baking.
Remember that oven heat vary but with this cake you should avoid opening the oven door. (That’s why mine has a crack)
GUAVA SYRUP METHOD
Peel the fresh guavas
Remove the seeds and pulp - put into a bowl
Chop the guava flesh into thin slices and put them in a medium to large pot
Run the seeded pulp through a sieve using the back of a spoon the separate the pulp
Add the pulp to the pot with the guavas
Add 2 cups of sugar and 1 cup of water and bring to the boil for 20-30 minutes.
Purée the chunks with a handheld blender
Allow to cool completely.
This cake tastes very much like regular cheesecake with a mild guava flavour. The Guava syrup adds the more obvious guava punch, but the cake could also be served with sour cream, regular whipped cream or even ice cream. Go with your favourites!
For the Regular Baked Cheese Cake Recipe simply leave out the Guava pulp step and serve with Sour Cream.
I loved serving it to my friends and family for my birthday and I can’t wait to make it again. Both cakes are finished!!!
Let me know if you give this a try!
