Creamy Guava Cheesecake Swirl (Printer-friendly)

Creamy cheesecake with tangy guava swirl atop crisp Maria cookie crust for tropical dessert perfection

# What You Need:

→ Crust

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

→ Cheesecake Filling

04 - 21 ounces cream cheese, softened to room temperature
05 - 7 ounces granulated sugar
06 - 6.8 fluid ounces 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 for thinning, as needed

# Steps:

01 - Preheat oven to 320°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter.
02 - Crush Maria cookies into fine crumbs using a food processor. Combine crushed cookies with melted butter and 2 tablespoons sugar until evenly moistened throughout.
03 - Press the crumb mixture firmly and evenly into the base of the prepared pan. Bake for 10 minutes, then remove and allow to cool slightly.
04 - In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add sour cream and mix until well combined.
05 - Add eggs one at a time to the cream cheese mixture, beating gently 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 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 and uniform.
08 - Drop spoonfuls of guava marmalade over the cheesecake filling. 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 and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
11 - Remove from oven and cool to room temperature, then refrigerate for at least 3 hours or overnight before removing from the pan and slicing.

# Top Tips:

01 -
  • The contrast between creamy and tangy is honestly addictive—nobody stops after one slice.
  • It looks restaurant-quality but doesn't demand technical baking skills you don't have.
  • Guava is a secret ingredient that transforms a classic into something people will ask you about for months.
02 -
  • Overmixing the batter after the eggs are in will incorporate too much air and create cracks—fold gently instead of beating once you add the eggs.
  • If your cheesecake cracks despite your best efforts, that's okay—the guava swirl covers imperfections, and it tastes just as good.
  • The jiggle test is real: a cheesecake that looks completely set will actually be overdone and dense, so trust that gentle wobble in the center.
03 -
  • If your springform pan leaks, wrap the outside with aluminum foil before you pour in the batter—water baths aren't necessary for this style, but foil saves you from a mess.
  • Softened cream cheese is non-negotiable, but if you're impatient like me, cut it into small cubes and it softens in half the time.
  • The guava paste version creates darker, more concentrated swirls, while marmalade gives lighter, more delicate lines—choose based on how dramatic you want the effect.
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