Pieces of Guava Cheese also known as Perad or a Guava candy is folded into a cheesecake batter and poured over a crumb base.
This is then chilled for a couple of hours
A guava jelly is prepared and cooled and poured over the set cheesecake
More pieces of Guava cheese are sprinkled over top

Following the delicious success of making my Guava cheese this holiday, I decided to make a Guava Cheesecake for a Carol singing holiday gathering.

Guavas are not native to Canada, but we can find these imported from many countries. I happened to find these that came from Egypt. Guavas have a very strong and distinct aroma and is very high in pectin which it makes it very easy to prepare jams, jellies and of course the famous Guava Cheese or Perad that is so loved during the Christmas season.

In India, Guavas are cut and drizzled with lime juice, salt and chilli powder and I used those flavours in my Spiced Guava Cheese recipe, but I also made a batch of regular Guava Cheese without the spices and a hint of food coloring that was used in this recipe.

Guava Cheesecake

3.39 from 26 votes

Ingredients
  

Base

  • 2.5 cups Oreo cookie crumbs
  • 1/2 – 3/4 cup melted Butter

Batter

  • 500 gms of cream Cheese Add
  • 1 cup Marscarpone Cheese
  • 300 ml Condensed Milk
  • 2 pkgs 14 gms Gelatin dissolved in hot water
  • 2 tbsps Sugar optional
  • 1/2 cup Pieces of Guava Cheese + extra for topping

Guava Jelly

  • 400 gms Guavas
  • Juice of 1/2 Lime
  • 3/4 cup of sugar
  • Tiny drop food coloring

Instructions
 

  • Mix the butter slowly with the Oreo crumbs till they are moist and spread it into the base of a lined 10 inch springform pan and pack it down and chill for 20 mins
  • Beat the cream cheese and add in the marscapone and condensed milk
  • Mix the gelatin with hot water and allow to cool
  • Add the sugar and beat and drizzle in the gelatin, mixing slowly
  • Fold in the Guava cheese pieces and pour this on top of the base
  • Give the pan a tap to release any air bubbles
  • Chill for a 6 hours to overnight
  • To make the jelly, pressure cook the guavas for 3 mins (longer time if not fully ripe)
  • Puree the fruit and press it through a sieve
  • Measure the paste and add it to a pot with the same quantity of sugar
  • Add the lime juice
  • Mix till the sugar dissolves and the mixture starts to thicken
  • Add a tiny drop of red or pink food colouring
  • Allow the jelly to cool and pour over the top of the cheesecake and spread
  • Add some more Guava cheese pieces
  • Set for another 30 mins