Portions: 6 portions Calories: 553kcal |
I am sure that anybody that knows and loves guava will greatly enjoy a piece of this creamy vanilla, ricotta cheese and guava pie. As a denizen of a Caribbean piece of paradise, I feel as if I am legally required to love all fresh guava dessert recipes in all their fragrant, sweet glory.
By - Revised . Original May 20, 2015.
Vanilla, Ricotta Cheese and Guava Pie Recipe.
Why we ❤️ it
- I love guava; it reminds me of nature's generosity in the tropics, and this recipe is inspired by our custom of eating guava paste with cheese.
- This guava dessert was a big hit with my cheesecake-loving friends.
- Imagine a crunchy cookie crust filled with creamy ricotta and vanilla cheesecake and topped with a layer of fragrant guava paste.
- The recipe gives you the option to make everything from scratch or make your life easier by buying some things ready-made.
Vanilla, Ricotta Cheese and Guava Pie Recipe
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Utensils and tools
- Pie pan 9 inches [22 centimeters]
Ingredients
To make the guava paste
- 3 pound guava fruit
- ¾ cup sugar , (white, granulated)
To make the crust
- 8 onces Graham crackers
- ⅓ salted butter, [85.05 gram], at room temperature
To make the ricotta filling
- 2 cups Ricotta cheese
- 2 egg, (medium)
- 1½ cup condensed milk
- 1 vanilla pod, (or 1 tablespoon of clear vanilla extract)
Preparation
1. Boil seeds
- To make the guava paste, wash the guavas and cut them into halves. Scoop the seed balls from the shells. Set aside the shells.Mix the seeds with a 1½ quart [1.5 liter] of water and the sugar. Simmer over low heat until the liquid has reduced to a third.
2. Boil guava shells
- Sieve to remove the seeds. Add the guava shells to the liquid. Simmer over low heat until the liquid has further reduced to half.Remove from the heat and cool to room temperature.
3. Blend
- Mix in a blender until there are no clumps. Return to the heat and simmer stirring over low heat until it becomes very thick.Remove from the heat and set it aside.
4. Make the crust
- To make the ricotta cheesecake filling, open the vanilla pod lengthwise and scrape out the seeds with a paring knife.In the blender vase or food processor bowl, combine ricotta, vanilla seeds and condensed milk, blend to combine. Add the eggs and mix thoroughly. Pour the ricotta mix into the chilled crust.
5. Make the ricotta cheesecake filling
- Bake for 30 minutes.Remove from the oven, cover with the guava jam, and let it cool to room temperature covered with a clean tea towel.Once cooled, chill for at least 6 hours before serving, preferably overnight.
Top tips
- Preparation time: I made the guava paste the day before and assembled the dessert the next day. Then you should chill the dessert, preferably overnight. This can be a two-day process if you make everything from scratch!
- Chilling: Don't be impatient; let the guava cake chill thoroughly before serving. I made that mistake the first time, and although it tasted just as glorious, the consistency was too soft for my liking.
- Servings: While it says above that it makes 6 servings, you can also serve 8 generous slices. If you cut the guava cake into eighths, each slice will have 615 calories.
- Using guava paste: If you don't have guava or want to save some time, you can buy guava paste and heat it in the microwave for 30 seconds and mix well with 3 tablespoons of water instead of making homemade guava paste.
- Using a pre-made crust: You can also buy a pre-made pie crust and save some time on that step as well.
Serving suggestions
It goes wonderfully with afternoon coffee or tea, but it's also good as a dessert after a meal.
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A keeper! I couldn't find fresh guava (I live in Switzerland), but did find guava halves in a can at an "ethnic" food shop. I just drained the syrup and put the guava through a food processor. Next time I think I'll add some lime zest to brighten up the… Read more »
I going to prepare this tomorrow since my guava tree has so many large fruits . Very pink inside !
I love guava too, and I so going to try this dessert. Thanks!
The topping came out incredibly smooth and delicious ! My guavas are bright pink inside from my huge 20 yr old tree. I blended the mixture in the Cuisinart
It is a reddish pink ! What a beautiful topping! It was worth all the work!!
I am glad that you liked it. Thanks for trying my recipe. ❤️
I’m making this recipe for the third time! I’m taking it to a Super Bowl Party tomorrow. Luckily, I made lots of Guava topping to use on top of the delicious ricotta cheesecake!
Wish I could post my picture of it.
Sounds so good, could I make it with guava paste by any chance?
Yes, if it is too thick you can thin it out by adding a bit of water and heating until they mix.
I had to post this on my Facebook!!!! thank you Clara for the time you dedicate to this website. A lot of my dominican cooking I have learned from you because my mom and grandma don't use measurements because of their experience.
Gracias Clara por compartir mi blog y el de otras blogueras Dominicanas. Algunas no las conocia y voy directo a disfrutar sus blogs. Un abrazo!
Clara it is a mouthwatering looking dessert. I really in love with the topping more than anything! Thank you for sharing.
Have a blessed week 🙂
I love this flavor of pie/tart!! Oh my gosh, guava? If you didn't share this recipe, I wouldn't even think or encounter such a lovely flavor for a tart. You have gorgeous photography to make me drool even more.....