Guava Cheesecake with Swirl (Printable Version)

Tangy guava marmalade swirled into creamy cheesecake atop a crisp Maria cookie crust.

# Ingredient List:

→ Crust

01 - 7 oz Maria cookies or digestive biscuits, crushed into fine crumbs
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 21 oz cream cheese, softened to room temperature
05 - 7 oz granulated sugar
06 - 7 fl oz sour cream
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - Zest of 1 lime, optional

→ Guava Swirl

10 - 7 oz guava marmalade or paste
11 - 2 tablespoons water for thinning if needed

# Step-by-Step Instructions:

01 - Preheat oven to 320°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter or cooking spray.
02 - Crush Maria cookies into fine crumbs using a food processor or place in a sealed bag and crush with a rolling pin. Combine crumbs with melted butter and 2 tablespoons sugar, stirring until evenly moistened.
03 - Press the crumb mixture firmly and evenly into the base of the prepared pan. Bake for 10 minutes until lightly set, then remove and allow to cool slightly.
04 - In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth, creamy, and light in texture, approximately 2-3 minutes.
05 - Add sour cream to the cream cheese mixture and blend until fully combined. Add eggs one at a time, beating on low speed just until incorporated after each addition to avoid overmixing.
06 - Stir in vanilla extract and lime zest if using. Mix gently until the filling is smooth and uniform.
07 - Pour the prepared cream cheese filling over the cooled crust, smoothing the top surface with a spatula.
08 - In a small saucepan over low heat, gently warm the guava marmalade with 2 tablespoons water, stirring occasionally until it reaches a pourable consistency. If using guava paste, mash and stir until smooth.
09 - Drop spoonfuls of the warmed guava mixture evenly over the cheesecake batter. Using a knife or skewer, gently swirl the guava through the filling to create a marbled pattern, being careful not to overwork.
10 - Bake for 50-55 minutes until the edges are set but the center still shows slight movement when the pan is gently shaken.
11 - Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking from sudden temperature change.
12 - Remove from oven and cool completely at room temperature. Refrigerate for at least 3 hours or preferably overnight before removing from the springform pan.

# Expert Advice:

01 -
  • The guava swirl gives you that tart-sweet surprise in every bite without any of the work of making marmalade from scratch.
  • It's creamy enough to feel indulgent but the tropical flavor keeps it from being heavy, so you can actually eat more than a sliver without guilt.
  • Impressing people with homemade cheesecake is easier than it sounds, and this one tastes like you spent all day on it.
02 -
  • Room temperature ingredients are the difference between a silky, lump-free cheesecake and one that's grainy and sad—it's tempting to skip this step when you're hungry, but it truly matters.
  • Overbaking is the enemy here; the cheesecake should jiggle like it's not quite done, because carryover heat finishes the job as it cools, and that's how you get creamy centers instead of dense, dry cake.
03 -
  • If guava paste is too thick, a tiny pinch of lemon juice helps you loosen it without adding water and diluting the flavor.
  • Make this a day ahead and serve chilled—the flavor develops overnight and the texture becomes even creamier as it rests, plus you eliminate last-minute stress.
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