Preheat oven 350 degrees. Butter a 9 inch springform pan. Mix crumbs, butter and sugar together in small bowl. Press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. Leave oven on.
Heat guava paste and lemon juice in a saucepan over medium heat, whisking until melted. Set aside. Beat cream cheese and sugar with hand mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava. Pour into crust
Wrap foil around bottom and sides of springform pan and place in large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off heat, open the oven door a few inches and let the cheesecake cool 20 minutes before transferring to a cooling rack.
Cover and refrigerate cooled cheesecake at least 6 hours.
Originally Submitted
10/14/2018
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