# Ingredient List:
→ Crust
01 - 1¾ cups digestive biscuits, crushed (about 14 cookies)
02 - 5.3 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 14.1 ounces cream cheese, softened
04 - 4.2 ounces powdered sugar
05 - 1 cup heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lime juice
→ Guava Swirl
08 - 6.3 ounces guava marmalade
09 - 2 tablespoons water
# How to Make:
01 - In a medium bowl, combine crushed biscuits with melted butter until evenly moistened. Press mixture firmly into the base of a 9-inch springform pan. Refrigerate while preparing filling.
02 - Beat softened cream cheese and powdered sugar together until smooth and creamy. Stir in vanilla extract and lime juice until well 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 the cream cheese mixture using a rubber spatula until fully incorporated and smooth.
05 - Combine guava marmalade and water in a small saucepan over low heat. Stir until smooth and slightly runny. Cool to room temperature.
06 - Pour half of the cheesecake filling over chilled crust. Drizzle half of the guava marmalade over filling and swirl gently with a skewer or knife. Add remaining filling and repeat swirling with remaining marmalade.
07 - Cover and refrigerate for at least 6 hours or overnight until fully set and firm.
08 - Carefully remove cheesecake from springform pan. Slice with a warm knife and serve chilled.
