Guava and Lime Cheesecake


I had never made one before. I really don’t know why. Maybe because I always knew people who made some delicious cheesecakes and I didn’t need to make them myself (just like in the case of pumpkin pie) But now that they are so far away, I need to start experimenting and making my own. They are really not that difficult to make. All I needed to get was the springform pan, which I bought for about $12 USD at a baking and raw materials.

I was going to make it last weekend for New Year’s, but the power at my parents’ house failed and didn’t get fixed until very late so I decided to wait until this week. I first thought about making a pumpkin cheesecake, but I’ve made a couple of pumpkin desserts for my family before and I wanted a little change. So I thought to include a “more Mexican” ingredient and since it is guava season down here now and I love guava, making this cheesecake was a no-brainer and it turned out delicious!


Guava and Lime Cheesecake
Recipe type: Dessert
Cuisine: Mexican
Notes: If you can get fresh guavas blend about ½ lb (250 gr) with just a little bit of water until they make a smooth mash. Pour the mixture through a fine-mesh sieve pressing lightly into a bowl. Mix with the lime juice to use for the cheesecake. I do recommend using fresh guavas, they are so much delicious.
  • •1½ cups wafer or graham cracker crumbs
  • •1/2 cup butter melted
  • •2 TBSP sugar
  • •1 cup guava paste or 1½ cups of mashed fresh guava (see note below)*
  • •2 cups sugar
  • •1/4 cup fresh lime juice
  • •4 8oz (225) packages of cream cheese at room temperature
  • •4 large eggs
  • •1 TBSP lime zest
  1. Heat oven to 350°F (175°C) Butter a 9" springform pan.
  2. Mix crumbs, butter and 2 TBSP of sugar. Press over the bottom of the pan. Bake until almost dry, about 10minutes and set aside.
  3. Heat guava paste and lime juice over medium high heat whisking constantly until the paste melts or whisk together mashed guava with lime juice in a small bowl.
  4. Beat the cream cheese and 2 cups of sugar with an electric mixer until light and fluffy.
  5. Add eggs, one at a time. Add lemon zest, guava mix and keep beating until well mixed.
  6. Pour into crust and bake for 50-55 minutes or until the top is firm and the filling no longer jiggles when shaken.
  7. Turn the oven off, open the oven door and wait about 10 minutes before taking it out.
  8. Let it cool on a rack before transferring to the fridge. Cool for at least 3 hours before dismounting.
  9. Serve with fresh guava or lime slices, whipped cream and enjoy!


The original recipe called for vanilla, but my mom pointed out that it would reduce the flavor of the lime. I’m glad I listened to her.



¡Buen provecho!


  • Splendid flavors! I love guava (have you ever had guatchup?). That cheesecake must be heavenly!



  • This is a nice twist on a clasisc Ben. Great use of local ingrendints.

  • Sounds do fresh & tropical

  • It's rare to find a cheesecake recipe that so represents a PLACE. This screams Mexico to me in the most delicious way.

  • I wish I knew how guava tastes. Must be awesome.

  • I wish we had a guava season here! Sounds delicious. Can't wait to see all the other ways you use your springform pan!

  • Thanks for the tip about not using vanilla. I wouldn't have known that! This sounds great though; I love lime and guava!

  • That cake is absolutely gorgeous! We'd love if you could enter it into theRecipe4Living 5th Birthday Contest! You could win a huge gift basket full of Scharffen Berger gourmet chocolate!

  • i'm thinking the lime and guava help to cut some of the richness. Sounds very interesting.

  • As a cheesecake lover I'd gladly eat the whole thing! How gorgeous does lime and guava sound? So tropical…gracias!

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