Step 1

Melt the butter. Crush the biscuits then mix the two. Place it into a loose bottomed tin and cover the bottom and sides (in this recipe covering the sides is very important). Then, bake at 180°C for 10 minutes.

Step 2

Add the cream cheese, knob of butter, and condensed milk to a saucepan. Heat on a medium low heat, stirring constantly, until it boils or about 10 minutes. Pour the mixture onto your base and level it. Place it in a fridge to chill for 30 minutes or until the top is semi hard.

Step 3

Add the guava paste and the water to a saucepan and heat until the guava fully melts (if you can not find guava paste, use a jam or compote or just serve it plain). Leave it to cool for 20 minutes. If it is not a liquid, put it back on the stove and add more water then leave to cool. Once cooled, add the topping to the rest of the cheesecake and put it back in the fridge until comes the time to serve