Cut the guava paste into cubes and lead to fire with water. Simmer, stirring occasionally, until completely dissolved. Add more water if necessary (should be creamy consistency like a condensed milk). Reserve.
Beat the egg whites, add the salt and beat until firm.
Mix gently guava with egg whites.
Grease 8 ramekins with butter and sprinkle sugar, discard the excess.
Heating the cream cheese until melt.
Bake in preheated oven at 200°C for 810 minutes until the soufflé has grown about 3 centimeters from the edge.
Serve immediately, accompanied by hot cream cheese.