Nutritional Info

Nutrition Facts

Serving Size 1 (109g)

Calories 104
Calories from Fat 23 (22%)
Amount Per Serving %DIV
Total Fat 2.5g 4%
Saturated Fat 1.3g 7%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 66.4mg 22%
Sodium 304.7mg 13%
Potassium 94.4mg 2%
Total Carbohydrate 5.1g 2%
Dietary Fiber 0.3g 1%
Sugars 3.5g
Protein 11.7g 23%

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Recipe Description
Here's a contemporary twist on a Latino classic. Guava paste and cheese is a popular combination in Latin America. It is used as a stuffing, or empanadas in the Spanish-speaking Caribbean, and eaten straight as a dessert throughout South America. The piquancy of cheese is the perfect counterpoint to the sweetness of guava. This dessert scores big with cheesecake lovers.
Prep time
4 hr 20 min
Cook time
40 min
Ready In
5 hr


Serves Tool

Serves To:USMetric
16 Ounce(oz)  low fat cottage cheese
16 Ounce(oz)  low fat cream cheese, at room temperature
10 Ounce(oz)  guava paste
3/4 Cup(c)  sugar
2   eggs
1/4 Cup(c)  lemon juice
1 Tablespoon(T)  lemon peel, grated
1 Tablespoon(T)  vanilla extract
1 Pinch(pn)  salt
4   egg whites


Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F. Coat an 8 inch spring form pan with nonstick spray. Wrap a piece of foil around the bottom and sides of the pan. Bring 4 cups water to a boil. Puree the cottage cheese in a food processor, occasionally scraping down the sides, for 2 to 3 minutes, or until very smooth. Add the cream cheese and guava paste. Puree until smooth. Add the sugar and process until combined. Add the eggs and egg whites or egg substitute, lemon juice, lemon peel, vanilla extract, and salt. Process until well-combined. Strain the mixture into the prepared pan. (Straining creates a smoother cheesecake.) Tap the pan a few times on the work surface to knock out any bubbles. Set the pan in a roasting pan. Pour the boiling water into the roasting pan until it reaches 1 inch up the sides of the pan. Bake for 35 minutes, or until set and a skewer inserted into the center comes out clean. (Do not overcook, or the cheesecake will become watery.) Transfer to a rack. Let cool to room temperature. Refrigerate for 3 to 4 hours, or until cold. Run the tip of a knife around the inside of the spring form pan. Remove the pan side. Cut the cheesecake into 10 wedges.

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Guava Cheesecake
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