A creamy, rich cheesecake kissed with the tropical sweetness of Conchita Guava Marmalade and built on a base of Conchita Canela Crisps. It's a small Latin twist on a classic — the kind of dessert that quietly steals the night.
Ingredients
• 16 oz cream cheese, at room temperature
• ½ cup sugar
• 3 eggs
• 1 tbsp vanilla extract
• 1 cup Conchita Guava Marmalade
• 1 ¼ cups heavy cream
• 1 cup Conchita Canela Crisps
• 5 tbsp butter
How to make it
In a large bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs, Conchita Guava Marmalade, heavy cream, crushed Conchita Canela Crisps, and melted butter. Mix until fully combined.
Line a 6-inch cake pan with parchment paper and pour in the mixture.
Bake at 450°F for 25 minutes. The cheesecake should be jiggly in the center and slightly firmer around the edges.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours before serving.
