Pin It 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 balances rich cream cheese with the vibrant sweetness of guava, making it a perfect centerpiece for any celebration.
Pin It With a preparation time of just 25 minutes, this cheesecake is approachable for home bakers. The addition of sour cream and an optional hint of lime zest creates a balanced, sophisticated flavor profile that is sure to impress.
Ingredients
Crust
- 200 g Maria cookies (or digestive biscuits)
- 80 g unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 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)
Guava Swirl
- 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 prevent the cheesecake from cracking, it is vital to let it cool in the oven for an hour with the door cracked. Also, make sure all your filling ingredients, especially the cream cheese, are at room temperature to ensure a smooth, lump-free batter.
Varianten und Anpassungen
If you cannot find Maria cookies, digestive biscuits or graham crackers make a great alternative for the crust. If using guava paste instead of marmalade, remember to heat and stir it with a little water until it reaches a pourable consistency for the perfect swirl.
Serviervorschläge
Garnish your cheesecake with fresh guava slices or mint leaves for an elegant presentation. It pairs beautifully with a chilled glass of Moscato or a sparkling rosé, enhancing the tropical notes of the fruit.
Pin It This Guava Cheesecake is a delightful vegetarian dessert that serves 10, making it ideal for dinner parties or family gatherings. With 410 calories per serving, it is a rich and rewarding end to any meal.
Recipe FAQs
- → What makes guava cheesecake different from traditional versions?
The addition of tangy guava marmalade creates a tropical flavor profile and beautiful marbled appearance. The guava's natural tartness balances the rich cream cheese filling, while the Maria cookie crust adds a subtle sweetness and crunch.
- → Can I use fresh guava instead of marmalade?
While guava marmalade or paste provides the best consistency for swirling, you can make fresh guava puree by cooking fresh guava with sugar until thickened. Strain out seeds for a smooth texture similar to marmalade.
- → Why does the cheesecake need to cool in the oven?
Gradual cooling prevents cracking by allowing the structure to set slowly. The residual heat continues cooking the center gently while the temperature drops, resulting in a smooth, creamy texture without sudden temperature shocks.
- → How long should I refrigerate before serving?
Refrigerate for at least 3 hours, though overnight chilling is ideal. This allows the flavors to meld and the texture to fully set. The cheesecake will keep well in the refrigerator for up to 5 days when properly covered.
- → What can I substitute for Maria cookies?
Graham crackers, digestive biscuits, or vanilla wafers work well as alternatives. Each will slightly alter the flavor profile—graham crackers add honey notes, while digestives provide a more neutral, buttery taste.
- → How do I know when the cheesecake is done baking?
The edges should be set and slightly puffy, while the center will still have a gentle jiggle when you shake the pan. This residual movement ensures the final texture will be creamy rather than dry or overcooked.