Creamy Guava Cheesecake Swirl (Print)

Luscious creamy cheesecake with tangy guava swirl and crisp Maria cookie crust, offering tropical elegance in every bite.

# What You'll Need:

→ Crust

01 - 2 cups Maria cookies or digestive biscuits, crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 21 ounces cream cheese, softened
05 - 1 cup 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 - 3/4 cup guava marmalade or paste
11 - 2 tablespoons water, for thinning if needed

# 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 tablespoons 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 addition. Stir in vanilla extract and lime zest, if using.
06 - Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
07 - In a small saucepan, gently heat the guava marmalade with 2 tablespoons 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 to 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.

# Expert Advice:

01 -
  • The Maria cookie crust stays crisp even hours after baking, giving you that satisfying crunch against silky filling.
  • Guava's natural tartness cuts through the richness so beautifully you won't feel weighed down after dessert.
  • It looks restaurant-worthy with minimal fussing once you master that simple swirl technique.
02 -
  • Bringing cream cheese to true room temperature before beating prevents grainy texture—if you're in a hurry, cut it into cubes and let them sit for 15 minutes.
  • That jiggle in the center during baking isn't a mistake; it's exactly what you're after because carryover cooking firms it perfectly without overbaking.
03 -
  • Line your springform pan with parchment extending up the sides so you can lift the entire cheesecake out after chilling, giving you a pristine presentation without wrestling with the pan.
  • If your guava marmalade is particularly thick, thin it with just 1 tablespoon of water at first—you can always add more, but too-thin guava swirls into invisibility.
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