# What You’ll Need:
→ Crust
01 - 7 oz Maria cookies or digestive biscuits, crushed into fine crumbs
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 21 oz cream cheese, softened to room temperature
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 for thinning, as needed
# Step-by-Step Guide:
01 - Preheat oven to 320°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter or cooking spray.
02 - Crush Maria cookies into fine crumbs using a food processor or place in a sealed bag and crush with a rolling pin. Mix crumbs with melted butter and 2 tablespoons sugar until evenly moistened with no dry spots.
03 - Press crumb mixture firmly into the base of prepared pan, creating an even layer. Bake for 10 minutes until lightly golden, then remove and cool slightly.
04 - In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until smooth, creamy, and free of lumps, approximately 2-3 minutes.
05 - Add sour cream to cream cheese mixture and mix until well combined. Add eggs one at a time, beating on low speed just until combined after each addition. Stir in vanilla extract and lime zest if using.
06 - Pour cream cheese filling over cooled crust and smooth the top using a spatula for an even surface.
07 - In a small saucepan over low heat, gently warm guava marmalade with 2 tablespoons water until loosened and pourable. If using paste, mash and stir until smooth.
08 - Drop spoonfuls of warm guava mixture over the cheesecake batter. Using a knife or skewer, gently swirl through the guava and filling to create marbled patterns.
09 - Bake for 50-55 minutes until edges are set but center still jiggles slightly when gently shaken. The internal temperature should reach 150°F at the center.
10 - Turn off oven and crack the door open slightly. Allow cheesecake to cool in the oven for 1 hour to prevent cracking from rapid temperature change.
11 - Remove from oven and refrigerate for at least 3 hours or overnight before removing from springform pan and slicing.
