Guava Cheesecake

Guava cheesecake has an irresistible tropical sweetness and creamy cheesecake. Each bite is a symphony of flavors, blending the rich creaminess of traditional cheesecake with the vibrant sweet guava tastes. The buttery graham cracker crust provides the perfect balance to the fruity tanginess of the guava jelly texture topping. This guava cheesecake recipe is great for dessert or as a special treat like strawberry pie, chocolate covered strawberries and Hawaiian shaved ice. Let’s learn how to make guava cheesecake instant pot with tips, step by step photos and a video tutorial! 

Love Asian food? Check out these taiyaki, lychee slush, pineapple cake, steamed meatballs, musubi, California rolls, satay chicken and japchae recipes. 

What is guava cheesecake?

Guava cheesecake is a dessert that combines the rich creaminess of cheesecake with the sweet and tangy flavor of guava fruit. It typically consists of a graham cracker crust topped with a creamy cheesecake filling made from cream cheese, sugar, eggs, and often flavored with guava puree or guava juice. Some recipes may also include a guava glaze or sauce on top for added flavor and decoration. However, in this guava cheesecake recipe the guava topping is a jelly texture. 

In Hawaii, you can see guava cheesecake at Costco. Many people love it because it offers a delightful contrast of textures and flavors. It is a popular dessert choice for those who enjoy tropical fruits and creamy desserts. 

What does guava cheesecake taste like?

Guava cheesecake typically has a sweet and tangy flavor. The creamy richness of the cheesecake filling is complemented by the tropical sweetness of the guava fruit. Guava itself has a unique taste that can be described as a combination of flavors such as pear, strawberry, and citrus. 

Besides, guava adds a distinctive fruity sweetness with a hint of tartness, creating a deliciously balanced dessert. Also, the graham cracker crust adds a crunchy texture that contrasts nicely with the smoothness of the cheesecake filling. Overall, guava cheesecake has a delightful combination of creamy, fruity, and slightly tangy flavors that are sure to please the palate.

Why is this guava cheesecake worth a try?

This guava cheesecake recipe is delicious and great matches with the guava jello topping. The cheesecake is like New york style not like Japanese style. Also, it is simple and you can use an instant pot pressure cooker to make it. Besides, you can use different flavors of topping such as mango, lychee, pineapple and much more to customize your own taste. 

Can I make this guava cheesecake ahead of time?

Yes, you can definitely make guava cheesecake ahead of time. This guava cheesecake recipe requires refrigerating it because of the jelly-like topping. Also, making it in advance can be convenient for planning special occasions or gatherings.

Is it ok to bake the cheesecake in the oven?

Yes, you can bake the cheesecake in the oven using a water bath method. Preheat your oven to 325°F (160°C). Wrap the outside of the 6-inch springform pan with aluminum foil to prevent water from seeping in during baking.

Then, place the foil-wrapped springform pan inside a larger baking pan or roasting pan. Boil some water and carefully pour it into the larger pan, surrounding the springform pan. The water level should reach about halfway up the sides of the springform pan. This creates a gentle, moist heat environment for baking the cheesecake evenly.

After that, bake the cheesecake for approximately 30-40 minutes. Keep an eye on it starting around the 30-minute mark and continue baking until the edges are set but the center is still slightly jiggly. After baking, turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks.

Tool and equipment: 

In order to make this guava cheesecake, you'll need a few essential tools.

Electric Mixer:

Using an electric mixer is easier and faster to mix the cheesecake batter. It helps to ensure a smooth and creamy texture. If you don’t have it, you can use a hand mixer. It just takes a little bit longer. 

Can I double this guava cheesecake recipe?

Yes, you can. I suggest using a bigger size springform cake pan (9 inches) if you are planning on double the recipe. Also, make sure your instant pot can fit in the 9 inches cake pan. The instant pot that I have for this recipe is 6 quarts. Besides, cook the cheesecake for 40 minutes instead of 30 minutes when you double the recipe. 

Substitutions: 

Can I use guava paste or guava cheese?

Yes, you can. But you may need to adjust the amount because this recipe is based on using the guava syrup. 

Can I use other flavor syrup?

Sure, you can! Also, you can make different flavored cheesecakes such as mango, lychee and pineapple flavored. This guava cheesecake recipe is a guide and you can customize it to make your own favorite cheesecake. 

Is it ok to use guava juice instead of the syrup?

Yes, you can use guava juice instead of the syrup. Replace the water part with guava juice and guava syrup with sugar. Remember to adjust the sweetness to your taste. 

Storage:

How long can I store leftovers in the refrigerator?

Typically, cheesecake can be stored in the refrigerator for up to 3-4 days. For the best taste and texture, it's recommended to consume it within 1-2 days.

Can I freeze guava cheesecake?

Yes, you can freeze guava cheesecake for longer-term storage. Freezing cheesecake can help extend its shelf life, allowing you to enjoy it at a later date. Place the wrapped cheesecake in the freezer and store it flat on a shelf where it won't be crushed or damaged.

When you're ready to enjoy the cheesecake, transfer it from the freezer to the refrigerator and let it thaw slowly overnight. Thawing in the refrigerator helps maintain the texture and prevents the cheesecake from becoming too soft or mushy. Once thawed, you can serve the guava cheesecake as usual. It's best enjoyed within a few days after thawing for the best taste and texture.

Cooking tips for how to make guava cheesecake instant pot: 

Crust:

• I use a 6 inch springform pan in this recipe. 
• Place a 6 inch round parchment paper in the bottom of the springform pan. 
• Start by preparing the crust for the cheesecake. Use crushed graham crackers mixed with melted unsalted butter, sea salt and brown sugar. 
• Be careful when warming up butter in the microwave (15-30 seconds), keep checking and stirring it once a while. If not, it will spill and with a loud pop sound. 
• Then, press the mixture firmly into the bottom of a springform pan. Also, make sure the springform cake pan fits into your instant pot. (I used a 6 quarts instant pot.)

Filling:

• In a mixing bowl, blend cream cheese, sugar, eggs, sour cream, cornstarch, sea salt and vanilla extract until smooth and creamy. Be careful not to overmix the batter, as this can introduce too much air and result in cracks.
• After that, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top of the filling.
• Then, slightly drop it on the table and make it even. This can remove some of the air bubbles. 
• Cover the top of the springform pan with paper towels and aluminum foil to prevent condensation from dripping onto the cheesecake during cooking.
• Next, add water to the bottom of the instant pot insert to create steam and place the springform pan on the rack into the pot.
• Carefully lower the springform pan inside the instant pot. Make sure the pan is centered. 
• Close the instant pot lid and vent. Push the manual button and adjust time for 30 minutes at high pressure and natural release pressure (around 30 minutes). 
• Carefully remove the springform pan from the instant pot and allow the cheesecake to cool to room temperature. 
• If there is some water on the cheesecake, try to use a tip of a paper towel to absorb it. 
• Once cooled, use a knife to cut round the cheesecake and remove the springform cake pan slowly. Then, wrap it with a cake collar and tape it. Make sure it is tight, so when you pour the topping it will not leak. 

Topping: 

• While waiting for the cheesecake, start cooking the topping. Put water, guava syrup, gelatin and cornstarch into a pot. Mix it very well and no lumps. Then, place over the stove and turn on a small fire. Keep stirring it until it boils and thickens. Let the guava mixture and the cheesecake cool off. After that, pour on the top of the cheesecake. 
• Remember to stir the topping mixture before pouring on the cheesecake. 
• Cover the cheesecake with plastic wrap and refrigerate it for 6-8 hours or overnight to set.
• After refrigerating the cheesecake, unwrap it and use a knife to cut around the edges. Then, remove the cake collar. 

FAQs: 

Instructions for how to make guava cheesecake instant pot: 

Crust:

1. Place a 6 inch circle of parchment paper into the springform cake pan. (Because I used a 6 inch springform cake pan in this recipe.)

2. Break 1 pack of graham crackers (8 pieces, 4.4 oz) into smaller pieces and put them into the chopper. Run it for a few seconds or until it is fine. 

3. Then, put the chopped graham crackers into a bowl. 

4. Add 1/16 teaspoons of sea salt (grind) and 2 teaspoons of brown sugar into the chopped graham crackers. Mix it well. 

5. Melt 3 tablespoons unsalted butter in the microwave for 15-30 seconds. Then, pour it into the chopped graham crackers and mix it well. (Be careful when warming up butter in the microwave, keep checking and stirring it once a while.) 

6. Put the graham cracker mixture into the springform cake pan and press down the cracker mixture with fingers. Then, use a bowl to press it down to make sure it is even and flatten. 

Filling:

7. Open 1 pack of cream cheese (8 oz) and put it into the bowl. Use an electric mixer to beat the cream cheese until it is loosen up. 

8. Next, add ⅓ cup of sugar and 1/16 teaspoon of sea salt (grind) into the cream cheese. Mix it well. 

9. Crack 1 large egg (The weight of the egg with shell is 2.2 oz). 

10. The following step, add 1 teaspoon of vanilla extract, ¼ cup of sour cream, 1 tablespoon of cornstarch. Then, mix it well with an electric mixer until it’s smooth. 

11. Pour the filling mixture into the springform cake pan with the crust from step 6. After that, lightly drop and move the cake pan a few times to level off the filling and remove extra air bubbles. 

12. Place 2 pieces of paper towel on the top of the cake pan and cover with a piece of foil. Then, put the cover cake pan on a rack. (See video below the recipe card for details.)

Cooking cheesecake instant pot:

13. After, pour 1 cup of water into the instant pot.

14. Slowly put the rack with the cake pan from step 12 into the instant pot. Close the lid and vent. Push the manual button, adjust time to 30 minutes at high pressure and natural release pressure. 

Guava topping:

15. Meanwhile, put 6 tablespoons of water and 6 tablespoons of guava syrup into a pot. 

16. Then, add 1 tablespoon of cornstarch and 1.5 teaspoons of gelatin. Make sure to mix it well and no lumps. 

17. After that, place the pot over the stove and turn on a small fire. Keep stirring until it boils and thickens. Then, turn off the fire. Set it aside and let it cool off. 

Remove cake pan:

18. When the cheesecake is done, take it out and uncover it. Let it cool off a little bit. 

19. Then, use a knife to cut around the cheesecake edges and open the springform cake pan. 

20. Cut a piece of cake collar 8-10 inches long. After that, wrap the cake collar around the cheesecake. Then, tighten it with tape. 

Combine: 

21. Pour the cool off topping mixture from step 17 on the cheesecake. (Remember to stir the topping mixture before pouring on top of the cheesecake.)

Refrigeration:

22. Cover with a plastic wrap and refrigerate it overnight or 6-8 hours. After, use a knife to cut around the topping edges. Then, remove the tape and the cake collar. Cut the guava cheesecake into slices and ready to serve. 

Enjoy this delicious tropical flavored guava cheesecake recipe! Also, check out red bean ice drink, Asian shaved ice, chicken udon stir fry, honeydew popsicle, mango sticky rice, pan fried buns and custard buns recipes. 

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