Cascos de Guayaba Cheesecake

Course: Dessert

Cuisine: Afro-Caribbean, Hispanic, Latin American, Puerto Rican, Puerto Rican/Hispanic

Keyword: cheesecake, guava

Prep Time: 1 41

Cook Time: 1

chilling time: 12

Total Time: 14 41

Servings: servings

Calories: 434kcal

Author: Marta Rivera

Cascos de Guayaba Cheesecake is the ultimate Latin American dessert of creamy cheesecake topped with glossy guava in glaze for a rich, nostalgic, and stunning treat.

Print Recipe

US Customary - Metric

Equipment

electric hand mixer
food processor or rolling pin
10-inch springform pan (cheesecake pan)

Ingredients

For the Salted Maria Cookie Crust

76 Maria cookies (buy 2 4.9-ounce packs)
12 tablespoons unsalted butter (1 1/2 sticks), melted
1 1/2 teaspoons kosher salt or less if desired

For the Cheesecake

3 8-ounce packages cream cheese at room temperature
8 ounces goat cheese at room temperature
3/4 cup granulated sugar
1/2 teaspoon kosher salt optional
4 large eggs at room temperature
2 teaspoons vanilla extract

For the Cascos de Guayaba Topping

2 17-ounce cans cascos de guayaba diced, reserve the syrup from one can only (see note)
8 ounces guava paste diced
1 tablespoon unsalted butter

Instructions

Heat your oven to 350°F (175°C).
Put 4-6 cups of water in a pot and heat it over medium heat for the water bath.

Prepare the Maria Cookie Crust

Crush the cookies in your food processor to fine crumbs using the metal blade attachment.
Toss the salt into the cookie crumbs to combine.
Next, add the melted butter and mix until the mixture stays clumped when you squeeze it in your hand.
Pour the crust mixture into a 10-inch springform pan and use a straight-sided glass or cup to press it into the pan and up the sides.
Put the pan in the hot oven and bake it for 10 minutes.
Don't turn off the oven.
Remove the pan from the oven, let the crust cool at least 10–15 minutes, then wrap the bottom and sides in two layers of heavy-duty aluminum foil.

Prepare the Cheesecake Batter

Blend the cream and goat cheeses with the sugar and kosher salt in a large mixing bowl at 2nd speed (med-low) for 2-3 minutes, or until smooth.
Scrape down the bowl and beaters twice during this mixing time.
Blend the eggs, one at a time, stopping the mixer and scraping down the bowl and beaters once each egg is incorporated, then continue mixing at 2nd speed.
Add the vanilla extract with the last egg.
After scraping down the bowl and beaters, blend the batter for an additional 30 seconds to a minute to ensure the batter is fully mixed.
Scrape the cheesecake batter into the crust in the springform pan.
Put the springform pan into a larger pan that's at least 3 inches larger. Pour the boiling water into the larger pan until it reaches halfway up the side of the cheesecake pan.

Bake, Then Slowly Cool the Cheesecake

Carefully place the pan setup in the hot oven and bake for 1 hour.
Turn off the oven and prop the door open with a wooden spoon once the baking time is finished. Allow the cheesecake to gradually cool in the oven to prevent a crack from forming on the surface.
After an hour, remove the pan setup from the oven.
Remove the foil liner from the springform pan and let the cheesecake cool while you prepare the topping.

Make the Cascos de Guayaba Topping

You're only going to use the syrup from one can of cascos de guayaba.
Dice the guava paste into small chunks, then combine it with the syrup drained from one can of cascos.
Microwave the mixture on high for 2-3 minutes, in 1-minute increments. Whisk the mixture after each minute to help the guava paste melt evenly.
Let the mixture cool after it's smooth and runny.
Cut the guava shells into 1/4- 1/2-inch chunks while the mixture cools.
By the time you're done cutting both cans of guava shells, the mixture should be cool enough to add them.
Whisk in the butter into the guava glaze.
Fold the guava chunks into the glaze with a wooden spoon until they are fully coated.
Allow the cascos de guayaba topping to cool completely at room temperature.

Top the Cheesecake with the Cascos de Guayaba Topping

Scrape the topping onto the cheesecake and return it to the fridge to chill overnight or at least 12 hours.
Run a thin knife around the side of the pan to separate it from the cheesecake.
Unclip the collar and twist it a few times to ensure it's completely separated, then lift up and away from the cheesecake.

Serve and Enjoy

To serve this cascos de guayaba cheesecake Puerto Rican-style, pour a strong cup of café con leche or milk and serve it with a slice of cheesecake.
You can also top it with toasted coconut flakes or whipped cream, but it's best on its own.

Notes

Swaps and Substitutions:

You can replace the Maria cookies with vanilla wafers, graham crackers, or plain animal crackers.
Decrease the kosher salt in the crust if you're following a low-sodium diet.
Replace the goat cheese in this recipe with 8 ounces of cream cheese.

Tips and Techniques:

You can find the cascos de guayaba, guava paste, and Maria cookies in most Hispanic markets or online.
If you don't have a food processor, put the Maria cookies in a food storage bag and roll over them with a rolling pin a few times to crush them.
Don't throw away the other can of syrup! You can save that in an airtight container in the fridge for up to a month and use it as a simple syrup substitute.
Whisking the butter into the glaze gives the final topping a smooth, shiny finish.
It's important for the topping and cheesecake to cool completely because this allows the guava paste in the topping to firm up again.
You can assemble the cheesecake a day before serving. I recommend this because it gives the best results.

Storage Instructions:

Store leftover cheesecake in the fridge for up to 3 days:
- Press a piece of parchment or wax paper against the exposed (insides) of the cheesecake to keep it from hardening.
- If the guava syrup starts to “weep” a little, that’s normal — just blot gently with a paper towel before serving or leave it as is.
- Avoid leaving the cheesecake out at room temperature for extended periods to preserve its shelf life.
To freeze this cheesecake for up to 2–3 months, do so without the topping. Freezing it with the topping results in a runny mess when thawed.
- To freeze the whole cheesecake:
  1. Wrap tightly in plastic wrap.
  2. Wrap again in aluminum foil or place in a freezer-safe container, then freeze.
- To freeze individual slices:
  1. Slice the cheesecake.
  2. Place slices on a tray and freeze uncovered for 1–2 hours to prevent sticking.
  3. Wrap each slice tightly in plastic wrap, then foil, and store in a freezer bag or container, then freeze.
To thaw frozen cheesecake:
- Best method: Move to the refrigerator and thaw 6–8 hours or overnight.
- Quick method: Let a slice sit at room temperature for 30–45 minutes.
Add the cascos de guayaba topping after thawing the cheesecake for the results.

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