# What You Need:
→ 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 - 21.2 ounces cream cheese, softened to room temperature
05 - 7 ounces granulated sugar
06 - 6.8 fluid ounces sour cream
07 - 3 large eggs, room temperature
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 interior sides with butter or cooking spray.
02 - Process Maria cookies into fine crumbs using a food processor or place in a sealed bag and crush with a rolling pin. Combine crumbs with melted butter and 2 tablespoons sugar, mixing until texture resembles moist sand with even moisture distribution.
03 - Press crumb mixture firmly and evenly into the base of the prepared springform pan, creating a compact layer. Bake for 10 minutes until lightly set, then remove and allow to cool for 5 minutes.
04 - In a large mixing bowl, beat softened cream cheese and 7 ounces sugar together using an electric mixer at medium speed for 3 minutes until smooth, creamy, and light in color. Scrape bowl sides as needed.
05 - Add sour cream to the cream cheese mixture and beat until fully incorporated. Add eggs one at a time, beating on low speed for 30 seconds after each addition to combine without overmixing. Stir in vanilla extract and lime zest if using.
06 - Pour the prepared cream cheese filling over the cooled crust, ensuring even distribution. Smooth the top surface with a spatula for a level finish.
07 - In a small saucepan over low heat, gently warm the guava marmalade with 2 tablespoons water, stirring occasionally until loosened to a pourable consistency. If using guava paste, mash and stir thoroughly until smooth and spreadable.
08 - Drop spoonfuls of warm guava mixture across the surface of the cheesecake filling in an evenly spaced pattern. Using a thin knife or skewer, gently drag through the guava in sweeping motions to create marbled swirls without overworking the batter.
09 - Bake for 50 to 55 minutes. The cheesecake is done when the edges are set but the center still shows a slight jiggle when gently shaken. Avoid overbaking to prevent cracking.
10 - Turn off the oven and crack the door open approximately 2 inches. Allow the cheesecake to rest in the cooling oven for 1 hour. This gradual temperature change prevents sudden contraction and cracking of the surface.
11 - Remove from oven and allow to reach room temperature for 30 minutes. Refrigerate for a minimum of 3 hours, preferably overnight, until fully set and chilled before unmolding and slicing.
