Creamy Guava Cheesecake with Swirl (Printable)

A velvety, luscious cheesecake with tangy guava swirl on a buttery Maria cookie crust, offering tropical elegance in every bite.

# Ingredient List:

→ Crust

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

→ Cheesecake Filling

04 - 21.2 oz cream cheese, softened
05 - 7 oz granulated sugar
06 - 6.8 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, as needed for thinning

# How to Make:

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 surface.
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 appearance.
09 - Bake for 50 to 55 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
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.

# Expert Tips:

01 -
  • The guava marmalade creates this stunning ribbon of tartness that cuts through the dense creaminess in the best possible way.
  • Maria cookies give you a more delicate crust than graham crackers—crispy but not aggressive.
  • It's elegant enough for company but honestly tastes even better as a late-night fridge raid when nobody's watching.
02 -
  • That jiggle in the center isn't underbaked—it's exactly right. The cheesecake continues cooking gently as it cools, and that residual heat is what prevents cracking.
  • Never skip the cooling period in the oven with the door cracked; rushing this step is the number one reason cheesecakes crack, and once it's cracked, no amount of marmalade can hide it.
  • Room temperature ingredients aren't optional—cold cream cheese and eggs won't incorporate smoothly, leaving you with lumps no amount of beating can fix.
03 -
  • Use a water bath (bain-marie) if you're nervous about cracking—place your springform pan inside a larger pan filled with hot water halfway up the sides. It sounds fussy but it truly is foolproof and worth the extra step.
  • If you do get a crack, don't despair; cover it with marmalade and call it intentional swirling. Honestly, nobody notices once the plate is in front of them.
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