Join! 12 weeks for $1

Check out our latest issues.

Baker Stacey Fong shares highlights from her 50 States/50 Pies project.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Triple Crème Cheesecake with Guava Sauce

1 review

1½ hours 30 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Triple Crème Cheesecake with Guava Sauce

At Maximo Bistrot, chef Eduardo García’s acclaimed Mexico City restaurant, we tasted an exceptionally delicious guava cheesecake. In addition to standard cream cheese, the cake is made with French triple crème cheese—plus heavy cream and a good dose of eggs—but the light, almost lilting texture belies its richness. Guava sorbet and compote accompanied the cake, the tropical fruitiness complementing and balancing the savoriness of the cheeses. We adapted the recipe, adjusting the cheesecake formula just slightly and creating an easy guava sauce to take the place of the sorbet and compote. Saint André cheese is a widely available type of French triple crème and what we call for in this recipe. The rind from the cheese must be removed before use, so you’ll need to purchase about 1¼ pounds in order to obtain 1 pound, trimmed. To make the sauce, you will need guava nectar, which is sold in cans, aseptic packaging (like boxed broth) or refrigerated cartons (like orange juice); if you have a choice of pink or white guava nectar, the former will yield a more attractive sauce. Note that a nonstick springform pan with a dark finish requires a slightly lower oven temperature to compensate for the heat absorption properties of the pan. (We advise against using a springform with a lip or moat around the bottom intended for containing leaks; during testing, we found the unusual raised bottom of this type of pan to affect the browning of the crust and baking time for the filling in unpredictable ways.) Both the cheesecake and sauce can be made up to three days in advance.

16 to 20



Don’t begin making the cheesecake until the cheeses, eggs and cream are at room temperature. If the ingredients are cold, they won’t mix easily and the batter may wind up lumpy. However, it’s easiest to remove the rind from the soft, buttery Saint André cheese while it’s cold, so do the trimming before allowing it to come to room temperature.

1½ hours

30 minutes active, plus cooling


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

JULY 2022

$230 VALUE


Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway