Save Experience the vibrant flavors of the tropics with this luscious Guava Cheesecake. Combining a rich, creamy filling with a tangy guava marmalade swirl on a crisp Maria cookie crust, this dessert offers a stunning and delicious twist on a timeless classic. The marbled pink top makes it as beautiful to look at as it is to eat.
Save This cheesecake is a celebration of Latin American flavors, where guava is a beloved staple. The secret to its success lies in the contrast between the velvety cheesecake base and the bold, concentrated flavor of the guava marmalade. Whether served at a summer gathering or as a bright finale to a dinner party, it never fails to impress.
Ingredients
Crust- 200 g Maria cookies (or digestive biscuits)
- 80 g unsalted butter, melted
- 2 tbsp granulated sugar
- 600 g cream cheese, softened
- 200 g granulated sugar
- 200 ml sour cream
- 3 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 lime (optional)
- 200 g guava marmalade or paste
- 2 tbsp water (to thin, if needed)
Instructions
- Step 1
- Preheat oven to 160°C (320°F). Line a 23 cm (9-inch) springform pan with parchment paper and lightly grease the sides.
- Step 2
- Crush Maria cookies into fine crumbs using a food processor. Mix with melted butter and 2 tbsp sugar until evenly moistened.
- Step 3
- Press the crumb mixture firmly into the base of the prepared pan. Bake for 10 minutes, then cool slightly.
- Step 4
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, mixing well.
- Step 5
- Add eggs one at a time, beating just until combined after each. Stir in vanilla extract and lime zest, if using.
- Step 6
- Pour the cream cheese filling over the cooled crust and smooth the top.
- Step 7
- 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.
- Step 8
- 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.
- Step 9
- Bake for 50–55 minutes, until the edges are set but the center still jiggles slightly.
- Step 10
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Step 11
- Refrigerate the cheesecake for at least 3 hours or overnight before removing from the pan and slicing.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth filling, make sure the cream cheese and eggs are at room temperature before mixing. When creating the swirl, avoid over-mixing; a few gentle strokes with a skewer are all you need to keep the colors distinct. Cooling the cake slowly in the oven with the door cracked is the best way to prevent the surface from cracking.
Varianten und Anpassungen
If you cannot find Maria cookies, digestive biscuits or graham crackers work just as well for the crust. For a more intense citrus flavor, you can increase the lime zest in the filling. If you prefer a smoother texture for the swirl, strain the guava marmalade through a fine-mesh sieve before heating it with water.
Serviervorschläge
Garnish each slice with a sprig of fresh mint or thin slices of fresh guava for an elegant presentation. This dessert pairs beautifully with a glass of chilled Moscato or a sparkling rosé. For the cleanest slices, dip your knife in hot water and wipe it dry between every cut.
Save 
With its striking appearance and tropical profile, this Guava Cheesecake is sure to become a favorite. The combination of creamy, tangy, and crunchy elements creates a sophisticated dessert that celebrates the best of Latin American flavors.
Recipe Questions
- → Can I use fresh guava instead of marmalade?
Fresh guava contains too much water and will make your cheesecake soggy. Guava paste or marmalade provides the concentrated flavor and proper consistency needed for the swirl. If you have fresh guava, cook it down with sugar until it reaches a thick, spreadable texture similar to preserves.
- → Why did my cheesecake crack on top?
Cracking typically occurs from overmixing the batter (incorporating too much air), overbaking, or cooling too quickly. Follow the technique of turning off the oven and cracking the door to let it cool gradually for one hour. This gentle cooling prevents sudden temperature changes that cause cracks.
- → Can I make this ahead of time?
Absolutely! In fact, cheesecakes taste better after chilling overnight, which allows flavors to develop and the texture to set completely. You can make this up to 3 days in advance. Keep it tightly covered in the refrigerator, and add any fresh garnishes like mint or guava slices just before serving.
- → What can I substitute for Maria cookies?
Graham crackers, digestive biscuits, or vanilla wafers work beautifully as alternatives. Each will impart slightly different flavors—graham crackers add honey notes, while digestive biscuits provide a more subtle, buttery taste. Simply crush them finely and follow the same proportions for the crust.
- → How do I know when it's done baking?
The edges should appear set and slightly puffy, while the center still has a gentle jiggle when you gently shake the pan. It will continue to firm up as it cools. If the center is liquid, it needs more time. If the entire surface is completely firm, it may be overbaked.
- → Can I freeze this cheesecake?
Yes! Freeze the entire cheesecake (without garnishes) for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving. For individual portions, slice and freeze pieces on a parchment-lined tray, then transfer to an airtight container.