| Prep: 25 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 22g | 13g | 23g |
| sugars | fibre | protein | salt |
| 16g | 2g | 5g | 0.32g |
I still remember the first time I bit into the tropical yet creamy sweetness of the Guyabano Cheesecake. It was an instant match made in culinary heaven. The delicious fusion of comforting cheesecake flavors and the exotic allure of guyabano fruit was unparalleled. Coming from a Southern tradition where comfort food forms a beloved part of our cuisine, this recipe resonates with me beyond words. Drawn from my love for coastal seafood fare, this dessert embraces the unique flavor profile of coastal fruits, creating a dish that truly stands out.
The Coastal Connection
The Guyabano, also known as soursop, is a spiky, green tropical fruit native to parts of Southeast Asia, the Pacific, and the Caribbean. It’s a fitting ingredient considering my surf-loving, coastal-living nature. The fruit’s creamy texture works harmoniously within a cheesecake, balancing the rich indulgence of the cream cheese with its natural, tropical tang.
Healthful Indulgence
What’s truly wonderful about this recipe is its surprising health benefits. The guyabano fruit has been traditionally used for its numerous health benefits, which include anti-oxidant properties, potential cancer-fighting qualities, and immune system support. Adding this super fruit to our dessert not only elevates its flavor but also its nutritional value. Who said desserts can’t be delicious and wholesome?
The Guyabano Cheesecake can be likened to a classic key lime pie, but with a tropical twist. Undoubtedly, it would pair perfectly with a cold glass of Southern sweet tea on a languid summer afternoon. Whether it’s served at the family dinner table or during a special occasion, this fascinating dessert is sure to win hearts and make memories.
I know biscuits and fried chicken might be my known forte, but trust me when I say, my dear food lovers, this cheesecake recipe deserves its rightful place among Southern classics. There’s something extraordinary about the fusion of vibrant tropical flavor and the comforting touch of a cheesecake which makes it more than just a dessert. It becomes a delightful culinary experience that connects us to those far-off coastal lands and adds a dash of the exotic to our beloved Southern tradition.
What You’ll Need
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- For the filling:
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup guyabano (soursop) pulp
- 1 teaspoon pure vanilla extract
- For the topping:
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- Extra guyabano pulp for garnish
Method
Step One:
Begin by preparing the crust. Mix together the graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl until well combined. Press the mixture into the bottom of a springform pan, creating an even layer. Set aside.
Step Two:
Preheat your oven to 325 degrees F (165 degrees C).
Step Three:
To prepare the filling, beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Then, add the guyabano pulp and vanilla extract, continuing to beat until the mixture is smooth.
Step Four:
Pour the filling over the crust in the springform pan, smoothing the top with a spatula. Place the pan in the oven and bake for about one hour, or until the center is set and the top appears slightly browned.
Step Five:
While the cheesecake is baking, prepare the topping. Mix together the sour cream, granulated sugar, and vanilla extract in a bowl until well combined.
Step Six:
Once the cheesecake is done baking, remove it from the oven and immediately spoon the topping over it, spreading evenly. Return the cheesecake to the oven and bake for an additional 10 minutes.
Step Seven:
Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack. Once cooled, place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight.
Step Eight:
When you are ready to serve the cheesecake, garnish with extra guyabano pulp on top. Slice and enjoy!
