Easy Guava Swirl Cheesecake with Maria Cookie Crust

Ingredients

• 175 g (1¾ cups)crushed Maria cookies
• 113 g (½ cup), meltedunsalted butter
• 50 g (4 tablespoons)granulated sugar
• 907 g (32 ounces), at room temperaturecream cheese
• 200 g (1 cup)granulated sugar
• 16 g (2 tablespoons)cornstarch
• A pinchsalt
• 120 ml (½ cup), at room temperaturesour cream
• 10 ml (2 teaspoons)vanilla extract
• 4 large, at room temperatureeggs
• 60 ml (¼ cup)guava marmalade, for swirling on top

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease a 23 cm (9-inch) springform pan and fill a 23 x 33 cm (9 x 13-inch) pan with about 5 cm (2 inches) of water for the steam bake. Set both pans aside.

2. 2

   Make the crust

   Mix the crushed cookies, melted butter and 50 g (4 tablespoons) sugar in a bowl. Tip the crumbs into the springform pan and press them evenly across the base and slightly up the sides using the bottom of a glass.

3. 3

   Bake the crust

   Bake the crust for 10 minutes, until it is lightly browned around the edges. Take it out and leave it to cool.

4. 4

   Mix the filling

   In a large bowl or stand mixer, combine the cream cheese, 200 g (1 cup) sugar, cornstarch and salt until creamy. Stir in the sour cream and vanilla, mixing until combined.

5. 5

   Add the eggs

   Add the eggs one at a time, stirring each in before adding the next. Scrape down the sides of the bowl and mix until the batter is smooth, creamy and silky.

6. 6

   Fill the crust

   Pour the cheesecake batter over the cooled crust. Add a few dollops of guava marmalade on top.

7. 7

   Swirl the marmalade

   Use a skewer to make about 3–4 gentle swirls for a marbled effect. Set the springform pan on a sheet pan to make it easier to remove from the oven later.

8. 8

   Bake with steam

   Put the water-filled 23 x 33 cm (9 x 13-inch) pan on the bottom oven rack and the sheet pan with the springform pan on the top rack. Bake for 50–60 minutes; the steam helps keep the cheesecake creamy and reduces cracking.

9. 9

   Cool the cheesecake

   Remove the cheesecake from the oven. It is ready when the outer rim looks set but the centre jiggles when you gently shake the pan. Cool it completely on a cooling rack.

10. 10

    Chill and serve

    Once cool, refrigerate the cheesecake for at least 4 hours or overnight. Slice carefully when ready to serve, as the crust may crumble.

What is guava swirl cheesecake?

This is an American-style baked cheesecake, with a rich cream-cheese filling over a biscuit crust. Maria cookies give the base a gently sweet, crisp texture, while guava marmalade adds fruitiness and a colourful marbled finish.

The recipe’s combination of a steam bake and a long chill helps the dense filling set smoothly. The restrained number of swirls leaves visible ribbons of guava rather than blending the marmalade into the batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 469 calories, 16g protein, 55g carbs, 20g fat.

The Maria cookie crust and sugars supply most of the carbohydrates, while the cream cheese and butter contribute much of the fat. Cream cheese and eggs also provide the main protein. Balance a slice with fresh fruit, or serve a smaller slice after a meal that includes vegetables and a lean protein.

Why use Maria cookies?

Crust choice: Maria cookies make a fine, lightly sweet crumb that presses neatly into the tin. Crushing them evenly helps the melted butter bind the base.

Butter and sugar: The butter holds the crumbs together, while the small amount of sugar encourages the crust to brown. Press the mixture firmly, but avoid packing it so hard that the base becomes difficult to cut.

Getting a smooth filling

Room-temperature ingredients: Softened cream cheese, sour cream and eggs blend more easily than cold ones. This helps avoid lumps and means you can mix just until the batter comes together.

Eggs: Add them one at a time and scrape down the bowl between additions. Once the batter looks silky, stop mixing; excess mixing can incorporate more air than you need.

How the steam bake works

Water pan: The recipe places a pan of water on the bottom rack while the cheesecake bakes above it. The resulting steam creates a gentler baking environment without placing the springform pan directly in the water.

Pan handling: Setting the springform pan on a sheet pan makes it easier to move in and out of the oven. Keep the water pan level when handling it, as it will be hot.

Look for a gentle wobble

Doneness: The outer edge should look set, while the centre still jiggles slightly when the pan is gently shaken. It will continue to firm up as it cools and chills.

Cooling: Let the cheesecake cool completely on a rack before refrigerating it. Cutting it while warm can leave the filling soft and the crust more prone to crumbling.

Plan the chill and serving

Timing: Allow at least 4 hours in the fridge after cooling, or leave the cheesecake overnight. This makes the filling easier to slice cleanly.

Serving: Use a sharp knife and cut carefully through the crumbly crust. Serve on its own or alongside fresh fruit for a contrast to the rich filling.

Recipe notes & tips

• Bring the cream cheese, sour cream and eggs to room temperature before mixing.
• Crush the cookies finely so the base presses together evenly.
• Scrape the sides of the mixing bowl as you add the eggs.
• Make only a few gentle swirls so the guava pattern stays distinct.
• Use the centre’s slight wobble, rather than waiting for it to look completely firm, as the doneness cue.
• Allow the cheesecake to cool fully before chilling and slicing.

Variations

• Extra guava: Add a few more small dollops on top, keeping the swirls gentle.
• Citrus note: Add finely grated lime zest to the filling for a bright accent.
• Different biscuits: Use plain sweet biscuits in place of Maria cookies for the crust.
• Fruit topping: Serve with fresh berries or sliced mango alongside each piece.
• Neater slices: Warm and wipe the knife between cuts to reduce crumbs and smearing.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the batter; let it soften at room temperature first.
• Overmixing after the eggs: Too much mixing can make the batter airy; stop once it looks smooth.
• Too many swirls: The marmalade can disappear into the filling; make only about 3–4 passes with the skewer.
• Baking until the centre is firm: The cheesecake can become overbaked; take it out when the rim is set and the centre still jiggles.
• Slicing before chilling: The filling may not hold its shape; chill for at least 4 hours after cooling.
• Pressing the crust unevenly: Thin patches may crumble; spread the crumbs evenly across the base and slightly up the sides.

How to store

Cover and refrigerate leftovers for up to 4 days. For the cleanest texture, serve chilled; if desired, let a slice stand briefly at room temperature before serving.

Frequently asked questions