I am sure that anybody that knows and loves guava will greatly enjoy a piece of this creamy vanilla, ricotta cheese, and guava tart. 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.

TO MAKE THE GUAVA PASTE – 3 pound of guava fruit – ¾ cup sugar (white, granulated) TO MAKE THE CRUST – 8 onces of Graham cracker – ⅓ of salted of butter  [85.05 gram], at room temperature TO MAKE THE RICOTTA FILLING – 2 cups of Ricotta cheese – 2 egg (medium) – 1½ cup of condensed milk – 1 vanilla pod  (or 1 tablespoon of clear vanilla extract)


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.To make the guava paste, wash the guavas and cut them into halves. Scoop the seed balls from the shells. Set aside the shells. Remove from the heat and cool to room temperature.Sieve to remove the seeds. Add the guava shells to the liquid. Simmer over low heat until the liquid has further reduced to half.

Steps 1-2:

Remove from the heat and set it aside.Mix in a blender until there are no clumps. Return to the heat and simmer stirring over low heat until it becomes very thick.

Step 3:

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.To make the ricotta cheesecake filling, open the vanilla pod lengthwise and scrape out the seeds with a paring knife.

Step 4:

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.Bake for 30 minutes.

Step 5:

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