guava cheesecake

Guava Cheesecake

Goya Maria Crackers

butter

cream cheese (8 ounces each) ((softened))

sugar

vanilla extract

lemon juice

eggs

guava marmalade

Pre-heat your oven to 325 degrees.

Add the cookies to a food processor and pulse on high until you have fine crumbs. (If you don&#x27;t have a food processor, you can add them to a zip-top bag and crush them as finely as possible by hand or with a rolling pin)

Pour in the melted butter and pulse a few more times to combine.

Press the cookie mixture into a tall 9&quot; pie pan. You can use your hands or the bottom of a flat cup to press them in firmly. Press the crumbs up the sides as well.

Bake the pie crust for 10 minutes.

While the pie crust is baking you can make the cheesecake filling.

In a large bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon juice and beat with a hand mixer until smooth.

Add in the eggs and beat just until combined.

Pour the cheesecake mixture into the baked pie crust. (It&#x27;s ok if it&#x27;s still warm)

Drop spoonfuls of the guava marmalade onto the top of the cheesecake mixture then swirl with a knife to slightly incorporate it into the batter.

Bake at 325 for 45 minutes. The center will still be slightly wiggly when you take it out but it will set. Let it cool completely at room temperature then refrigerate for at least 5 hours or preferably over night.

This guava cheesecake is rich and creamy with swirls of guava marmalade on a buttery Maria cookie crust. You and your family won&#039;t get enough!

Easy Guava Swirl Cheesecake with Maria Cookie Crust

Maria cookies

unsalted butter (melted)

cream cheese (room temperature)

cornstarch

salt

sour cream (room temperature)

eggs (room temperature)

guava marmalade (for swirling on top)

Preheat the oven to 350ºF. Grease a 9-inch springform pan and fill a 9x13 pan with about 2-inches of water that will act as a water bath to create steam in the oven. Set both aside.

In a bowl, mix together crushed cookies, butter and sugar. Transfer cookie crumbs to the springform pan and press evenly into the bottom and slightly up to the sides using the bottom of a glass.

Place the crust in the oven and bake for 10 minutes until the crust is slightly brown around the edges. Remove from the oven and set aside to let it cool.

In a large bowl or stand mixer, mix together the cream cheese, sugar, cornstarch and salt until combined and creamy. Stir in sour cream and vanilla then mix until combined.

Add one egg at a time and stir to combine. Make sure to scrape the sides of the bowl and mix until smooth, creamy and silky.

Pour the cheesecake batter over the cooled crust then add a few dollops of the guava marmalade over the cheesecake batter.

Using a skewer, gently make about 3-4 swirls to give a marble effect. Place the springform pan on a sheet pan so it will be easier to remove from the oven later.

Place the 9x13 pan filled with water in the bottom rack of the oven and place the springform pan that is on the other sheet pan on the top rack of the oven. This will create steam in the oven helping the cheesecake remain creamy without cracks. Bake the cheesecake for 50-60 minutes.

Remove cheesecake from the oven. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Let the cheesecake cool completely on a cooling rack. This step is crucial for achieving the perfect cheesecake.

Once the cheesecake has cooled, place it in the refrigerator to chill for at least 4 hours or overnight. When ready to serve, carefully slice into it as the crust will be crumbly. Enjoy!

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Top 2 guava cheesecake recipes from across the web

The most viewed guava cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Guava Cheesecake

Easy Guava Swirl Cheesecake with Ma...

The most viewed guava cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine