Ingredients
Method
- Preheat the oven to 325°F before preparing the crust.
- Place the crackers into a food processor and blend until they become fine, even crumbs.
- Add the melted butter to the cookie crumbs and pulse until the mixture is fully combined.
- Transfer the crumb mixture into a 9-inch pie pan and press firmly across the bottom and slightly up the sides to form the crust.
- Bake the crust for 10 minutes until lightly set, then remove it from the oven.
- While the crust bakes, beat the softened cream cheese, sugar, vanilla extract, and lemon juice together until smooth and creamy.
- Add the eggs to the cream cheese mixture and mix only until they are incorporated.
- Pour the cheesecake filling into the warm baked crust and spread it evenly.
- Spoon small portions of guava marmalade over the cheesecake batter and gently swirl with a knife to create a marbled pattern.
- Bake the cheesecake at 325°F for about 45 minutes until the edges are set and the center still has a slight jiggle.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 5 hours or overnight before slicing.
Nutrition
Notes
This guava cheesecake is a little slice of sunshine with its creamy texture, buttery crust, and sweet tropical swirl. It is the kind of dessert that turns simple gatherings into memorable moments.