Guava Cheesecake with Tropical Swirl (Print View)

Creamy cheesecake with tangy guava swirl on crisp Maria cookie crust, offering tropical flavors and elegant presentation.

# Components:

→ 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 - 7 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

# Directions:

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

# Expert Advice:

01 -
  • The guava swirl tastes like a tropical getaway baked into something creamy and grounding, a flavor surprise that lingers.
  • It looks like you fussed for hours when you really only needed patience and a steady hand to marbleize.
  • The crisp cookie crust holds up beautifully, giving texture against that silky filling—no soggy mess here.
02 -
  • Room temperature cream cheese is absolutely essential—I learned this the hard way by trying to hurry the process, and my filling was full of small, gritty lumps that never smoothed out.
  • Don't skip the gradual cooling in the oven; I once pulled a cheesecake out too quickly and the top split right down the middle like an earthquake had hit it.
03 -
  • Always use a water bath (bain-marie) if you're worried about cracks—place your springform pan in a larger roasting pan filled with hot water that comes halfway up the sides, which creates gentle, even heat.
  • The jiggle test is your friend; a cheesecake that's still slightly wet in the dead center will set perfectly as it cools, while an overbaked one will taste dense and slightly rubbery.
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