Ingredients
Crust
- 300 g Tennis biscuits
- 150 g unsalted butter (melted)
Cheesecake Filling
- 700 g cream cheese
- 250 g castor sugar
- 4 extra large eggs
- 1 tsp vanilla extract
- 200 ml whipping cream
Guava Compote and Decoration
- 500 g fresh guavas, peeled and chopped
- 80 g white granulated sugar
- 1 tbsp lime juice
- 200 g guavas for decorating, sliced fresh
Instructions
- Prepare the pan: Preheat your oven to 170°C (325°F). Spray a 23 cm (9 inch) round springform pan with non-stick baking spray and line the bottom with parchment paper. Seal the outside of the pan with heavy-duty tin foil to prevent water from seeping in during the water bath baking.
- Make the crust: Crush the Tennis biscuits into fine crumbs using a food processor or rolling pin. Combine the crumbs with the melted butter in a large bowl until evenly mixed. Press the mixture firmly onto the bottom and 3/4 up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Prepare the cheesecake batter: In a mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating well and scraping down the bowl between additions. Stir in the vanilla extract and whipping cream, beating on medium-high speed until fully incorporated, about 2 minutes.
- Assemble and bake: Pour the cheesecake batter over the baked crust in the springform pan. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. Bake for 50 minutes, or until the center is just set and the edges have slightly pulled away from the sides.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside to cool gradually for about 2 hours. Remove from the oven and water bath, cover the top with plastic wrap, and refrigerate overnight to fully set.
- Make the guava compote: In a medium saucepan over medium heat, combine the chopped guavas, lime juice, and sugar. Cook, stirring occasionally, until the sugar dissolves and the mixture thickens as the guavas release their juices. Remove from heat and let cool completely.
- Blend and strain the compote: Once cooled, pulse the guava compote in a food processor until smooth. Press through a sieve to remove seeds. If the compote is too thick, add 2 tablespoons of hot water while blending to achieve a spreadable consistency.
- Serve: Remove the cheesecake from the springform pan and place on a serving plate. Spoon the chilled guava compote over the top and decorate with fresh guava slices. Slice, serve, and enjoy your tropical cheesecake delight!
Notes
- Sealing the springform pan with tin foil is crucial to prevent water from leaking in during the water bath baking.
- You can substitute Tennis biscuits with digestive biscuits or graham crackers for a similar crust.
- The water bath helps avoid cracks and ensures a creamy, even texture in the cheesecake.
- For best flavor and texture, refrigerate the cheesecake overnight before serving.
- The guava compote can be prepared a day ahead and stored covered in the refrigerator.
- If fresh guava is unavailable, canned or frozen guava may be used but adjust sugar accordingly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Fusion - Tropical/Western
