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Summer guava cheesecake

  • 40 minutes, chilling time: 4 hours or overnight
  • 10
Summer guava cheesecake

Guava has a delicate flavour and while we do not see the fresh fruit here, canned guava is available all year-round.



  • 175 grams sweet coconut biscuits
  • 10 grams butter, melted

White chocolate and guava filling

  • 1 tablespoon gelatin
  • ¼ cup cold water
  • 250 grams white chocolate
  • 1¼ cups cream
  • 410 gram can halved guava, well-drained
  • 250 grams creme fraiche
  • ¼ cup thick plain yoghurt
  • ¼ cup caster sugar


  1. Crush the biscuits finely and mix with the butter. Press into the base of a 23cm baking paper-lined, loose-bottomed cake tin.
  2. Sprinkle the gelatin over the water and allow to swell and sponge. Dissolve the gelatin by heating in the microwave for 15 seconds on high or stand the bowl over hot water. Set aside.
  3. Grate half the white chocolate and set aside. Break the remaining chocolate into pices and melt in the microwave with ¼ cup of the cream on high power for 30-60 seconds or until just melted. Stir until smooth. Set aside.
  4. Beat the remaining 1 cup of cream until thick. Mouli or puree the guavas until smooth and sieve if wished to remove the seeds. In a large bowl, gently stir together the creme fraiche, yoghurt, sugar, melted chocolate, gelatin, guava and whipped cream. Lastly fold in the grated chocolate.
  5. Pour into the biscuit base lined cake tin and refrigerate for 4 hours or overnight.
  6. To unmould, run a warm cloth around the outside of the cake tin before releasing the sides. Serve on a platter garnished with extra grated chocolate if wished.

Cooks Tips

- For the base we used Krispies. Crush the biscuits in a food processor place in a sealable bag and press with a rolling pin until fine. - Both sweetened or unsweetened yoghurts can be used here.

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