A luscious, creamy cheesecake with tangy guava marmalade swirl on crisp Maria cookie crust, offering a tropical twist to classic dessert.
# What You'll Need:
→ Crust
01 - 7 oz Maria cookies or digestive biscuits
02 - 5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 21 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 3/4 cup sour cream
07 - 3 large eggs
08 - 1 tsp pure vanilla extract
09 - Zest of 1 lime
→ Guava Swirl
10 - 7 oz guava marmalade or paste
11 - 2 tbsp water
# Directions:
01 - Preheat oven to 320°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - Crush Maria cookies into fine crumbs using a food processor. Mix with melted butter and 2 tbsp sugar until evenly moistened.
03 - Press the crumb mixture firmly into the base of the prepared pan. Bake for 10 minutes, then cool slightly.
04 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, mixing well.
05 - Add eggs one at a time, beating just until combined after each. Stir in vanilla extract and lime zest.
06 - Pour the cream cheese filling over the cooled crust and smooth the top.
07 - In a small saucepan, gently heat the guava marmalade with 2 tbsp water until loosened and pourable. If using paste, mash and stir until smooth.
08 - Drop spoonfuls of guava marmalade over the cheesecake batter. Use a knife or skewer to gently swirl the guava into the filling for a marbled effect.
09 - Bake for 50-55 minutes, until the edges are set but the center still jiggles slightly.
10 - Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
11 - Refrigerate the cheesecake for at least 3 hours or overnight before removing from the pan and slicing.
