Guava Cheesecake Tropical Swirl (Printable)

Luscious creamy cheesecake with tangy guava marmalade swirl on crisp Maria cookie crust, offering a tropical twist to a classic dessert.

# What You’ll Need:

→ 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 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 consistency

# How To Make:

01 - Preheat oven to 320°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter.
02 - Process Maria cookies into fine crumbs using a food processor. Combine crumbs with melted butter and sugar until evenly moistened.
03 - Press crumb mixture firmly into the base of prepared pan. Bake for 10 minutes, then remove and cool slightly.
04 - In a large mixing bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Add sour cream and mix until well incorporated.
05 - Add eggs one at a time, beating gently until just combined after each addition. Stir in vanilla extract and lime zest if desired.
06 - Pour cream cheese filling over the cooled crust and smooth the top with a spatula.
07 - In a small saucepan, gently warm the guava marmalade with water over low heat 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 through the filling for a marbled appearance.
09 - Bake for 50-55 minutes until the edges are set but the center still jiggles slightly when moved.
10 - Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
11 - Refrigerate the cheesecake for at least 3 hours or preferably overnight before removing from the pan and slicing.

# Top Suggestions:

01 -
  • The guava swirl tastes like a vacation you can make on a Tuesday night.
  • It's fancy enough to impress people but straightforward enough that you won't stress through the process.
  • That little jiggle in the center tells you it's perfect, and there's something deeply satisfying about knowing exactly when to stop.
02 -
  • That jiggle in the center is not a mistake, it's the signal that your cheesecake is cooked perfectly and will set beautifully as it chills.
  • Opening the oven door during baking is generally bad, but cracking it open while cooling is the one exception that saves you from heartbreak.
03 -
  • Softening your cream cheese at room temperature beforehand is non-negotiable, because cold cream cheese will give you lumps no matter how much you beat it.
  • If you don't have a springform pan, you can make this in a regular 23 cm round pan, but lining it generously with parchment paper first so you can lift the whole thing out once it's set.
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