A luscious, creamy cheesecake featuring a tangy guava marmalade swirl on a crisp Maria cookie crust, offering a tropical twist to a classic dessert.
# Components:
→ Crust
01 - 2 cups Maria cookies or digestive biscuits, crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 1 pound 5 ounces cream cheese, softened
05 - 7 ounces granulated sugar
06 - 3/4 cup sour cream
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - Zest of 1 lime, optional
→ Guava Swirl
10 - 7 ounces guava marmalade or paste
11 - 2 tablespoons water, as needed
# Directions:
01 - Preheat oven to 320°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - Process Maria cookies into fine crumbs using a food processor. Combine crumbs with melted butter and sugar until evenly moistened.
03 - Press 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 addition. Stir in vanilla extract and lime zest if using.
06 - Pour cream cheese filling over the cooled crust and smooth the top evenly.
07 - In a small saucepan, gently heat guava marmalade with 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 pattern.
09 - Bake for 50 to 55 minutes, until the edges are set but the center still jiggles slightly.
10 - Turn off the oven, crack the door open, 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.
