Best 2 Guava Cheesecake With Cashew Ginger Crust Recipes

Craving a delightful dessert that harmonizes the tropical essence of guava with the richness of cheesecake? Look no further! Embark on a culinary journey to create the ultimate Guava Cheesecake with Cashew Ginger Crust, a symphony of flavors that will tantalize your taste buds. With its vibrant guava filling, nestled upon a crispy cashew ginger crust, this cheesecake is a masterpiece that embodies the perfect balance of tangy, sweet, and exotic flavors. Prepare to indulge in a luscious treat that combines the irresistible charm of guava with the creamy decadence of a classic cheesecake, enhanced by a unique cashew ginger crust that adds a touch of warmth and spiciness.

Check out the recipes below so you can choose the best recipe for yourself!

PHILADELPHIA 3-STEP GUAVA CHEESECAKE

PHILADELPHIA 3-STEP Guava Cheesecake image

Add tropical flavor to your dessert with a guava cheesecake! This PHILADELPHIA 3-STEP Guava Cheesecake is easy to make and perfect for summer parties.

Provided by My Food and Family

Categories Recipes

Time 3h50m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup guava paste, cut into small pieces
1/4 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

Heat oven to 350°F.
Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 0.5355 g, Sugar 15 g, Protein 6 g

MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE

Mascarpone Cheesecake with Roasted Cashew Crust and Passion Fruit Caramel Sauce image

Categories Cake Cheese Nut Dessert Bake Cream Cheese Cashew Winter Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 19

Ingredients

Crust
1/2 cup salted roasted cashews
1/4 cup (packed) golden brown sugar
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
2 8-ounce containers mascarpone cheese*
1/2 cup sour cream
4 large eggs
Passion Fruit Caramel Sauce
Sliced tropical fruits (such as papaya, mango, and pineapple)

Steps:

For crust:
Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
For filling:
Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
*Italian cream cheese, available at Italian markets and many supermarkets.

Tips:

For a smoother cheesecake filling, make sure the cream cheese is at room temperature before mixing.
To prevent the cheesecake from cracking, bake it in a water bath.
Let the cheesecake cool completely before refrigerating. This will help it set properly.
When making the cashew-ginger crust, be sure to use unsalted cashews. Salted cashews will make the crust too salty.
If you don't have a food processor, you can chop the cashews and ginger by hand. Just be sure to chop them very finely.
If you don't have fresh ginger, you can use ground ginger instead. Just use half the amount of ground ginger than you would fresh ginger.
You can use any type of guava jam or jelly for this recipe. If you can't find guava jam or jelly, you can make your own by cooking guava fruit with sugar and lemon juice.

Conclusion:

This guava cheesecake with cashew-ginger crust is a delicious and unique dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the crunchy cashew-ginger crust. This cheesecake is sure to be a hit with everyone who tries it.