Save A luscious, creamy cheesecake featuring a tangy guava marmalade swirl on a crisp Maria cookie crust, offering a tropical twist to a classic dessert. This Latin American inspired treat is perfect for those looking for a sophisticated yet refreshing dessert experience with a preparation time of 25 minutes and a total time of 5 hours.
Save This medium-difficulty dessert yields 10 servings and is suitable for vegetarians. By combining rich cream cheese with the sun-kissed sweetness of guava, it transforms a traditional favorite into a vibrant tropical escape.
Ingredients
Crust- 200 g Maria cookies (or digestive biscuits)
- 80 g unsalted butter, melted
- 2 tbsp granulated sugar
- 600 g cream cheese, softened
- 200 g granulated sugar
- 200 ml sour cream
- 3 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 lime (optional)
- 200 g guava marmalade or paste
- 2 tbsp water (to thin, if needed)
Instructions
- Step 1
- Preheat oven to 160°C (320°F). Line a 23 cm (9-inch) springform pan with parchment paper and lightly grease the sides.
- Step 2
- Crush Maria cookies into fine crumbs using a food processor. Mix with melted butter and 2 tbsp sugar until evenly moistened.
- Step 3
- Press the crumb mixture firmly into the base of the prepared pan. Bake for 10 minutes, then cool slightly.
- Step 4
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, mixing well.
- Step 5
- Add eggs one at a time, beating just until combined after each. Stir in vanilla extract and lime zest, if using.
- Step 6
- Pour the cream cheese filling over the cooled crust and smooth the top.
- Step 7
- In a small saucepan, gently heat the guava marmalade with 2 tbsp water until loosened and pourable. If using paste, mash and stir until smooth.
- Step 8
- 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.
- Step 9
- Bake for 50–55 minutes, until the edges are set but the center still jiggles slightly.
- Step 10
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Step 11
- Refrigerate the cheesecake for at least 3 hours or overnight before removing from the pan and slicing.
Zusatztipps für die Zubereitung
To ensure a smooth, crack-free surface, it is essential to let the cheesecake cool in the oven for one hour with the door cracked. This prevents sudden temperature changes that cause the filling to contract too quickly.
Varianten und Anpassungen
If Maria cookies are unavailable, you may substitute them with graham crackers for the crust. For the swirl, you can use either guava marmalade or guava paste; if using paste, simply mash and heat it with a small amount of water until it is pourable and smooth.
Serviervorschläge
For an elegant presentation, garnish the cheesecake with fresh guava slices or mint leaves. This dessert pairs beautifully with a glass of chilled Moscato or a sparkling rosé to highlight the tropical fruit notes.
Save 
Enjoy this decadent Guava Cheesecake, which contains 410 calories and 6g of protein per serving. This recipe contains dairy, eggs, and gluten; be sure to check labels on Maria cookies if concerned about traces of nuts or soy.
Common Questions
- → Can I use fresh guava instead of marmalade?
Fresh guava lacks the concentrated sweetness needed for the swirl. Guava paste or marmalade provides the right consistency and intense flavor. If using fresh fruit, cook it down with sugar until thickened to a jam-like texture.
- → Why does my cheesecake crack?
Cracking occurs from overmixing the batter or cooling too quickly. The oven-cracking method—turning off the heat and leaving the door slightly ajar—helps prevent this. Also, avoid opening the oven door during baking.
- → Can I make this ahead of time?
Absolutely. In fact, cheesecakes taste better after chilling overnight. The flavors meld together beautifully. Store covered in the refrigerator for up to 5 days, or freeze individual slices for longer storage.
- → What's the difference between Maria cookies and graham crackers?
Maria cookies are lighter, crispier, and slightly less sweet than graham crackers. They're traditional in Latin American desserts. Graham crackers make an excellent substitute with a more pronounced honey flavor.
- → How do I know when the cheesecake is done baking?
The edges should be set and slightly puffy, while the center still has a gentle jiggle—similar to gelatin. It will continue firming as it cools. Overbaking leads to a dry, crumbly texture.
- → Can I reduce the sugar in the filling?
You can reduce the sugar by up to 25%, but it affects texture. Sugar helps prevent graininess and contributes to the smooth, creamy consistency. Using less may result in a slightly denser final product.