Baked guava cheese cake





¯ 1 pkt tennis biscuits, crushed

¯ 5ml (1 teaspoon) ground cinnamon

¯ 125g (½ cup) margarine or butter,



¯ 1 can (410g) guava halves, cut into

small pieces

¯ 2 tubs (250g) cream cheese, softened

¯ 50g (¼ cup) sugar

¯ 30ml (2 tablespoons) flour

¯ 3ml (½ teaspoon) vanilla essence

¯ 2 eggs

¯ Whipped cream to serve


Preheat oven to 180°C. Grease a

loose bottomed 20cm cake tin. Mix

biscuit crumbs, cinnamon and melted

margarine. Chill well. Place 2/3 of the

guavas in a blender and puree until

smooth. Leave 1/3 for topping. Beat

guava puree, cream cheese, sugar, flour

and vanilla in large bowl with electric

mixer on medium speed until well

blended. Add eggs and mix just until

blended. Pour into crust. Bake for 30

minutes, turn down heat to 150°C and

bake for a further 30 minutes or until

centre is almost set. Cool.

Refrigerate for at least 3 hours or

overnight. Pipe rosettes of whipped

cream and decorate with reserved

chopped guava before serving.

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