# Required ingredients:
→ 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 - 7 fl oz sour cream
07 - 3 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - Zest of 1 lime, optional
→ Guava Swirl
10 - 7 oz guava marmalade or guava paste
11 - 2 tablespoons water, for thinning as needed
# How to make it:
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 2 tablespoons sugar until evenly moistened throughout.
03 - Press the crumb mixture firmly and evenly into the base of the prepared pan. Bake for 10 minutes until lightly golden, then remove and cool slightly.
04 - In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy, approximately 2-3 minutes. Add sour cream and mix until well incorporated.
05 - Add eggs one at a time, beating just until combined after each addition to avoid overmixing. 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 to create an even surface.
07 - In a small saucepan, gently heat guava marmalade with 2 tablespoons water over low heat until loosened and pourable. If using paste, mash and stir until smooth and flowing.
08 - Drop spoonfuls of guava marmalade over the cheesecake batter. Using a knife or skewer, gently swirl the guava into the filling to create a marbled pattern.
09 - Bake for 50-55 minutes until the edges are set but the center still jiggles slightly when gently shaken. Do not overbake.
10 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent surface cracking from temperature shock.
11 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours or overnight before removing from the pan and slicing.
