1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
2 cups granulated sugar
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly
Pre-heat oven to 350°F (175°C). Butter a 9-inch springform pan.
To make the crust, mix graham cracker crumbs, butter and sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. (Leave oven on.)
Meanwhile, prepare the filling. Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.
Beat the cream cheese and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava paste. Pour into crust.
Wrap aluminum foil around the bottom and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.
Prepare topping at least thirty minutes before serving. Melt jelly with 1 tablespoon water, whisking, and gently brush on top of cheesecake. Chill at least 30 minutes more before serving.