Skip to main content

Guava Beet Cheesecake

Guava fruit ( wikipedia )
Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe.
Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species.
Guava or Indonesian call it "jambu batu" is very popular in south east Asia or elsewhere in tropical countries.
Guava and beet is two different things to me,Guava fruit is something that I can find easily in the area where I used to lived,
Beet is new to me, I never see or have Beet until recently, when I see guava shell in the can at Asian and Mexican market,I was like wow Interesting :)
then,later  that day I'm thinking  about guava cheesecake :)
I only bought one can of guava shell  just for a try,so when I'm ready to make a cheesecake I don't think I had enough to flavor a cheesecake,so I look around in the pantry I found a can of  sliced beets,,,perfect !! just an experiment why not :)
I'm very satisfied with the result,it was perfect together and I will make it again for "leftover Thanksgiving dinner" with friends,is worth it to try,,,this is my third cheesecake recipe fruits ingredients.
Ingredients :
Crust :
2 cups  honey graham cracker crumbs
1/4 cup honey
6 Tbsp unsalted butter/melted


Filling :
1 can  guava shell 17 oz

1 can sliced beets 15 oz
2   8 ounce  Philadelphia cream cheese room temperature
1 cup plan  Greek yogurt
1 cup sugar
4 large egg
1 tbs vanilla extract








preparation :

for crust
pre heat oven to 325 degree F and lightly butter 9 inch spring form pan with 2 3/4 inch high sides
stir cracker crumbs and sugar in medium bowl add melted butter stir until moisted
and press crumb mixture firmly onto bottom
bake until crust about 12 minute,cool and set aside

for  cheesecake filling
puree guava shell and sliced beets until smooth,set aside
beat cream cheese,plan yogurt sugar and vanilla until smooth add egg 1 at a time
add guava and beet puree 
beat until well blended,pour filling over crust
Bake cheesecake  on 350 degree f until set about 1 hour 30 minutes
refrigerate uncovered,ready to serve after few hours or over night is best.
I serve with guava reduction,made from guava juice,,,
E N J O Y,,,,
Have a great weekend everyone :)

Comments

I am just amazed by the flavors you have going in here. I would never have thought to put beets into a sweet dish like this. Wow what a great combination of flavors. This cheesecake looks wonderful. Well done!!
LV said…
I absolutely love Guava. My first experiences eating them have been through my travels. It is a delicious fruit and great in so many ways. I am intrigued that you put the flavor into a cheesecake. Looks fantastic and I bet it is outta sight!

http://foodfashionandflow.blogspot.com/
Lizzy said…
What a unique cheesecake...but I'd be willing to try this with your recommendation!
Asian-spice mix said…
Thank you everyone for comments,I appreciated as always :)
Nava.K said…
Very creative you go with guava and beet bringing the delicious cheesecake. I never gave this a thought but you sure did a great one with these ingredients.
Amy said…
wow!!Looks delicious!!as always,you come with different combo & new recipes....I know guava as a fruit & beet as a veggie in our curries.....now this is a new idea for me...
Midweek Fiesta @every Wednesday

Popular posts from this blog

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk.
I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes
Serve with fresh store bought french baguette or toast.





Ingredients :

- 3 medium size sweet potato
- 6 large tomato
- 1 yellow onion
- 4 clove garlic
- 11/2 Tbsp dry basil
-  2 hot chili or pinch red pepper flakes / optional
- 1 teaspoon black pepper
- 1 teaspoon salt/taste
- 4 Tbsp olive oil
- 1 teaspoon honey
- 1/2 cup sour cream / 1/2 cup coconut milk

Directions:

Preheat the oven on 400 F
Peel sweet potato and cut in large cube, Cut tomato in wedges
slice onion and crush garlic,
transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red pepper flakes,black pepper and salt )  mix really well.
ba…

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like.
But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear.






Ingredients :
- 2 lbs seafood medley ( shrimp,mussel and squid )
- 1 cup sliced mushroom
- 1 cup small young corn ( Asian best )
- 3 cup of water
- 1 cup of milk ( optional for thicker soup )
- 1/2 tbsp vegetable oil

spices ingredients :
- 1  clove shallot ( thinly slice )
- 1 clove garlic ( thinly slice )
- 1 stalk lemon grass ( thinly slice )
- 1 tbsp grated fresh galangal
- 1 teaspoon tomato paste
- 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine )
- 1 teaspoon tamarind juice/ lemon or lime juice
- 1 tsp fish sauce
- salt to taste
- pinch of sugar
- 4 kafir lime leaves
- 2 stalk green onion ( thinly slice )


preparatio…

Seafood Medley Fried Rice

Ingredients :estimates
4 cup  cold cooked  rice
2 cup seafood medley ( shrimps,scallop,squid and mussel )
1/2 cup green peas
1/2 cup grated carrot
2 tbsp vegetable oil
1 egg

Seasoning spices ingredients:
2 clove shallot
1 clove garlic
1 fresh cayenne pepper/Thai pepper,thinly slice
1 tbsp grated ginger
2 tbsp of soy sauce
2 tbsp sweet soy sauce
1 tsp fish sauce 
pinch of black pepper

Preparation
chop shallot,garlic and pepper
heat sesame oil in the skillet on medium high
cook chopped shallot,garlic, pepper  and ginger for about 2- 3 minutes
add cooked seafood medley cook for another 3 minutes
add egg and scramble it
add cooked  cold rice
and add green peas and grated carrot
stir and add soy sauce,sweet soy sauce and fish sauce and pinch of black pepper,stir until combine
and cook for another 3-5minutes,serve immediately is best.



serve with slice cucumber,or simple cucumber salad   Cucumber salad/indonesian acar timun
E N J O Y ,,,,