# Components:
→ 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 fresh lime juice
→ Guava Swirl
08 - 6.3 ounces guava marmalade
09 - 2 tablespoons water
# Directions:
01 - Mix crushed digestive biscuits with melted butter in a medium bowl until well combined. Press the mixture firmly into the base of a 9-inch springform pan and refrigerate while preparing the filling.
02 - In a large bowl, beat softened cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract and lime juice, mixing thoroughly until fully incorporated.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk.
04 - Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully incorporated and smooth texture is achieved.
05 - In a small saucepan over low heat, combine guava marmalade and water. Stir continuously until smooth and slightly runny in consistency. Allow to 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 the remaining cheesecake filling and repeat swirling with the remaining marmalade.
07 - Cover the springform pan and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is fully set and firm to the touch.
08 - Carefully remove the cheesecake from the springform pan using a warm knife if needed. Slice into equal portions and serve chilled.
