# What You'll Need:
→ Crust
01 - 7 oz digestive biscuits, 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 teaspoon vanilla extract
07 - 1 tablespoon lime juice
→ Guava Swirl
08 - 6.3 oz guava marmalade
09 - 2 tablespoons water
# How to Make It:
01 - In a medium bowl, combine crushed digestive biscuits with melted butter until well incorporated. Press the mixture firmly into the base of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Stir in vanilla extract and lime juice, mixing thoroughly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk.
04 - Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and fully incorporated.
05 - In a small saucepan over low heat, combine guava marmalade and water. Stir until smooth and slightly fluid. Cool to room temperature.
06 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the cooled guava marmalade over the filling and use a skewer or knife to create gentle swirls. Add the remaining cheesecake filling and repeat the swirling process with the remaining marmalade.
07 - Cover the springform pan and refrigerate for at least 6 hours, or overnight, until fully set.
08 - Remove the cheesecake from the pan by releasing the springform latch. Slice with a thin knife and serve chilled.
