Strawberry cheesecake is one fantastic dessert idea. And with guava fruit is a tropical fruit pairing twist, where you get a sweet and earthy fruit balance.
And then there’s the cheese…
Where ricotta is the star cheesecake ingredient.
Ricotta is a protein source and has all 9 amino acids that matter. Foods like quinoa and eggs have this same criteria.
It’s also a whey cheese that’s lower calories than cream cheese and other cheeses, so there’s good reason to make the switch.
You’ll a nice texture because in cheesecake it’s all about the creamy texture.
And then to balance the flavors, most the sweetness comes from the fruits.
The sweet balance comes from strawberries.
Strawberry is loaded with Vitamin C. It’s a good source of manganese that’s a much needed mineral. 🍓
Guava is a fragrant tropical fruit that looks like a lime on the outside. But on the inside you get a couple taste notes.
One note is a fresh scent that reminds you of being in the tropics around green leaves.
You can get a good taste by making a fresh guava juice.
Combining guava with strawberry, it has a good amount of folate (that’s recommended to increase for pregnancy).
Like a strawberry, guava has Vitamin C and fiber. Guave is known to help reduce blood sugar levels. With the pairing duo, you get a cool berry tropical pairing!
For a beautiful color, you can use strawberry powder or gel.
For more sweet cooling, maple syrup is good for Pittas and Vatas and can be drizzled ontop.
I like the idea of adding the sweet in the end because then you can design to taste.
You can use a black cocoa base for a deep cocoa taste that makes a nice contrast bottom in both taste and appearance. And a dollop of ricotta on the top.
Zhugh your strawberry cheesecake with strawberry, berry, guava and whatever your mood fancies. You can’t go wrong. 😊
Strawberry Guava Layered Cheesecake
Equipment
- 1-2 baking vessels about the same size or diameter. Round spring release pans work great.
Ingredients
- ricotta, whole fat milk
- yogurt, whole fat milk
- 1 egg yolk
- 1 guava (size of lime will work)
- 2-3 frozen strawberries
- black cocoa
- maple syrup (optional)
Instructions
- Prepare two deep cake baking pans. Cake release cans work best. Spray sides to prevent sticking.
- Add a layer of black cocoa on the bottom of one pan. You can alternate with Instant coffee or fine graham cracker crumbs that would also work.
- Mix ricotta, yogurt, and egg.
- Divide batter in half if you want to make two separate layers. Pour into each baking vessel.
- Add guava to one vessel and strawberries to the other vessel. Optional: reserve some of the guava for topping.
- Bake on 325°F/165°C for over one hour until cake is set. Sides will start to brown and may shrink/pull away from the baking vessel
- Let cake(s) fully cool. Then remove from pan and assemble the layers.
- Decorate/top with guava, berry jam, fruit, and or yogurt.
- Drizzle with maple sugar for sweet.