Ingredients
For the Crust
- 1/2 cup unsalted butter, softened
- 1.5 cups gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 1.5 tsp baking powder
- 1 egg
For the Filling
- 450 g cream cheese, softened
- 1.5 cups full-fat sour cream
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 lime zest (zest of 1 lime)
- 1 tbsp lime juice
- 1/4 tsp salt
- 5 eggs
For the Topping
- 2 cups cranberries (fresh or frozen)
- 1/2 cup guava purée
- 1/2 cup granulated sugar adjust to taste
- 1/4 cup water
- 2 tsp cornstarch
- 1 tbsp water for slurry
Equipment
Method
- Mix butter, gluten-free flour, sugar, baking powder, and egg to form a soft dough. Press into a parchment-lined 9-inch springform pan. Bake at 350°F for 15 minutes. Reduce oven to 300°F and let crust cool slightly.
- Beat cream cheese until smooth. Add sour cream, sugar, cornstarch, vanilla, lime zest, lime juice, and salt. Mix smooth. Add eggs one at a time until just incorporated. Pour over crust and tap pan to remove bubbles.
- Bake at 300°F for 75–85 minutes, until edges are set and center jiggles slightly. Turn oven off, crack door, and cool inside 1 hour. Then cool fully at room temperature and refrigerate overnight.
- Simmer cranberries, guava purée, sugar, and water for 8–10 minutes until cranberries burst. Add cornstarch slurry and simmer 1–2 minutes until thick and glossy. Cool completely.
- Spread chilled topping over fully chilled cheesecake. Slice with a warm knife and serve cold.
Nutrition
Notes
Use fresh or canned guava purée. Topping can be made 3 days ahead. Cheesecake slices best after chilling overnight.