# What You Need:
→ Crust
01 - 7 oz digestive biscuits, crushed
02 - 2.6 oz unsalted butter, melted
→ Cheesecake Filling
03 - 14 oz cream cheese, softened
04 - 4.2 oz powdered sugar
05 - 8.5 fl oz heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lime juice
→ Guava Swirl
08 - 6.3 oz guava marmalade
09 - 2 tablespoons water
# Steps:
01 - Combine crushed digestive biscuits with melted butter in a medium bowl until well incorporated. Press firmly into the base of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Stir in vanilla extract and lime juice until fully combined.
03 - Whip cold heavy cream in a separate bowl to stiff peaks using an electric mixer or whisk.
04 - Gently fold whipped cream into the cream cheese mixture using a rubber spatula until fully incorporated and smooth.
05 - Combine guava marmalade and water in a small saucepan over low heat. Stir until smooth and slightly runny. Cool to room temperature.
06 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the cooled guava marmalade over the filling and use a skewer or knife to create gentle swirls. Add remaining filling and repeat the swirling process with remaining marmalade.
07 - Cover the cheesecake and refrigerate for at least 6 hours or overnight until fully set.
08 - Carefully remove from the springform pan, slice into portions, and serve chilled.
