# What You Need:
→ Crust
01 - 7 oz digestive biscuits (about 14 cookies), crushed
02 - 2.6 oz unsalted butter, melted
→ Cheesecake Filling
03 - 14 oz cream cheese, softened
04 - 4.2 oz powdered sugar
05 - 1 cup heavy cream, cold
06 - 1 tsp vanilla extract
07 - 1 tbsp lime juice
→ Guava Swirl
08 - 6.3 oz guava marmalade
09 - 2 tbsp water
# Step-by-Step:
01 - In a medium bowl, mix the crushed biscuits with melted butter until well combined. Press the mixture firmly into the base of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
02 - In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and lime juice, mixing well.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
04 - In a small saucepan over low heat, combine guava marmalade and water. Stir until smooth and slightly runny. Allow to cool to room temperature.
05 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the guava marmalade over the filling and use a skewer or knife to swirl gently. Add the remaining cheesecake filling and repeat swirling with the rest of the marmalade.
06 - Cover and refrigerate for at least 6 hours, or overnight, until fully set.
07 - Carefully remove the cheesecake from the pan. Slice and enjoy chilled.
