Pecan-Crusted Cheesecake with Guava Berry Coulis

Plate of Pecan Crusted Cheesecake and Guava Berry Coulis.

5 from 1 vote

Pecan-Crusted Cheesecake with Guava Berry Coulis

This pecan-crusted cheesecake is a luscious dessert that combines classic cheesecake's rich, creamy texture with the crunch of a nutty crust. It is topped with vibrant guava and berry coulis, a beautiful blend of tropical and traditional flavors that impresses any gathering.

Prep Time30

Cook Time1

Resting time3

Total Time4 30

Course: Antojitos, Brunch, Dessert, Desserts

Cuisine: American

Servings: slices

Calories: 360kcal

Author: Zoé Forestier

Equipment

1 springform

Ingredients

For Crust

1 cup Pecans
1 Cup Almond meal
3 tablespoon Sugar or monk fruit sweetener
4 Tbsp Butter at room temperature
1 tsp Cinnamon optional- not used in this recipe

For Cheesecake

1½ lbs Cream Cheese at room temperature
1 cup Sugar or monk fruit sweetener
1 tsp Vanilla
3 lg Eggs at room temperature

For Guava Berry Coulis

1 cup Fresh Guavas
1 cup Strawberries
2 Kiwis
¼ cup Sugar
1 shot dark rum

Instructions

Ground the pecans into a meal consistency.
Press the mixture to the bottom of a springform pan. Bake for about 5 to 10 minutes or until golden.
In a medium bowl, add the cream cheese. Beat with a mixer until the cream cheese is smooth and creamy.
Add sugar and vanilla extract. Combine until well incorporated.
Add one egg at a time until well incorporated. The mixture will begin to soften and liquefy.
Make sure the batter is smooth and that there are no large lumps in the batter.
Pour mixture into springform pan with crust inside. I do a few taps on the side of the mold to allow air bubbles to come out. Bake in the oven for 45 minutes.
While cake bakes, gather fruits, rum, and simple syrup.
Add chopped fruits to a small bowl and add rum.
Then add simple syrup (use about a quarter cup of sugar if simple syrup is unavailable.)
Puree the fruit mixture using a blender or immersion blender, then pass through a mesh colander to remove the seeds. Adjust sweetness. Add a dash of lemon juice if the coulis is too bitter.
You are looking for a nice golden color on the top of the cheesecake, and the center has a tiny wiggle when tapped on the side. Remove from the oven and allow to cool on a cooling rack. Once at room temperature, place the cheesecake in the refrigerator and allow it to chill for at least an hour before serving, but as stated before, it tastes best when it has chilled overnight.

Notes

To make this cheesecake ketogenic or low-carb?

Cram Cheese: Cream cheese is a popular food in ketogenic diets because it is high in fat and low in carbohydrates. One ounce (28 grams) of cream cheese contains approximately 10 grams of fat and less than 1 gram of carbohydrates, making it an excellent option for people following a ketogenic diet.
Almond Flour: Combining almonds with pecans to make a crust for cheesecake can create a unique and delicious flavor profile. Almonds have a slightly sweeter and more delicate flavor than pecans, which have a richer and nuttier taste. When these two nuts are used together in a crust for cheesecake, they can create a balance of nutty and sweet flavors.
Monk Fruit Sweetener: Monk fruit sweetener is a natural sweetener derived from the monk fruit, a small green fruit native to Southeast Asia. Monk fruit has zero calories, zero net carbs, and a glycemic index of zero, which means it does not raise blood sugar levels. For more information on monk fruit sweeteners, visit LAKANTO.
Omit the guavas: Guavas are not ketogenic, but berries are. Use strawberries and blueberries instead.

Top Tip

Room Temperature is Key: Having the ingredients at room temperature helps manipulate them. Plan and do not do shortcuts like microwaving the butter before mixing it with the crust ingredients. Ingredients have different molecular structures at various temperatures, which is the key to this recipe.

Expert Tips:

Wait before enjoying: The recipe tastes best the second day or hours after being cooled and chilled, so plan ahead. Cheesecake is one of those recipes in which flavors bloom as they rest. Make this recipe the day before you wish to consume it or at least 8 to 10 hours before.

Room Temperature: Let all ingredients rest at room temperature before starting the process of making the cheesecake. Food can stay at room temperature for no more than four hours before it has to be thrown away. Allow an hour to bring ingredients to room temperature to start baking.

The baking pan: A springform pan is an excellent investment if you enjoy cheesecakes. The deep-set pan expands the cake without overflowing; the sides come off the pan once cooled. Do you partake in office eat-ins and transport food often? Check out this springform pan, which comes with an easy-for-transport lid!

No mixer?: If the cream cheese is at room temperature, you may use a whip to beat to cream the cream cheese, sugar, and eggs.

Unmolding: Run a knife around the edges before releasing the springform pan to prevent sticking.

Nutrition