Ingredients
Scale
- 500 g guavas (chopped and peeled)
- 80 g granulated white sugar
- 1 tbsp lime juice
- 300 g Tennis biscuits
- 150 g unsalted butter (melted)
- 700 g cream cheese
- 250 g castor sugar
- 4 extra-large eggs
- 1 tsp vanilla extract
- 200 ml whipping cream
Instructions
- Preheat your oven to 160°C (320°F).
- To make the guava compote, combine chopped guavas, granulated sugar, and lime juice in a saucepan over medium heat. Cook until the guavas soften and the mixture thickens slightly. Set aside to cool.
- For the cheesecake base, crush the Tennis biscuits and mix them with melted butter until well combined. Press this mixture into the bottom of a springform pan.
- In a large bowl, beat together cream cheese and castor sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and whipping cream.
- Pour the cheesecake filling over the biscuit base in the springform pan.
- Bake for approximately 50 minutes in a water bath to prevent cracking.
- Once baked, let it cool completely before refrigerating for several hours or overnight.
- Top with guava compote just before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg