# Ingredient List:
→ Crust
01 - 7 oz digestive biscuits, crushed
02 - 2.6 oz unsalted butter, melted
→ Cheesecake Filling
03 - 14 oz cream cheese, softened
04 - 4.2 oz powdered sugar
05 - 8.5 fl oz heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon fresh lime juice
→ Guava Swirl
08 - 6.3 oz guava marmalade
09 - 2 tablespoons water
# Directions:
01 - In a medium bowl, combine crushed digestive biscuits with melted butter until evenly moistened. Press mixture firmly into the base of a 9-inch springform pan and refrigerate while preparing filling.
02 - Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Add vanilla extract and lime juice, mixing thoroughly until combined.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk.
04 - Gently fold whipped cream into cream cheese mixture using a rubber spatula until fully incorporated and smooth, being careful not to deflate the cream.
05 - Combine guava marmalade and water in a small saucepan over low heat. Stir until smooth and pourable, then allow to cool to room temperature.
06 - Pour half of cheesecake filling over chilled crust. Drizzle half of guava marmalade over filling and use a skewer or knife to create gentle swirling patterns. Add remaining filling and repeat swirling with remaining marmalade.
07 - Cover cheesecake and refrigerate for at least 6 hours, or overnight, until completely set and firm.
08 - Run a thin knife around the edges of the pan and carefully release the springform. Slice with a warm, wet knife for clean cuts and serve chilled.
