# What You’ll Need:
→ Crust
01 - 7 ounces digestive biscuits, crushed
02 - 2.6 ounces unsalted butter, melted
→ Cheesecake Filling
03 - 14 ounces cream cheese, softened
04 - 4.2 ounces powdered sugar
05 - 8.5 fluid ounces heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lime juice
→ Guava Swirl
08 - 6.3 ounces guava marmalade
09 - 2 tablespoons water
# How To Make:
01 - In a medium bowl, combine crushed digestive biscuits with melted butter until well incorporated. Press mixture firmly into the base of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and lime juice, mixing thoroughly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated and smooth.
04 - In a small saucepan over low heat, combine guava marmalade and water. Stir until smooth and slightly runny. Cool to room temperature.
05 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the guava marmalade over the filling and gently swirl using a skewer or knife. Add remaining cheesecake filling and repeat swirling with remaining marmalade.
06 - Cover and refrigerate for at least 6 hours or overnight until fully set.
07 - Carefully remove cheesecake from pan, slice, and serve chilled.
