½ cup butter
1/3 cup brown sugar
1 cup MAYA All Purpose Flour
½ cup finely chopped cashew nuts


1 cup cream cheese, softened
1/3 cup sugar
¼ teaspoon orange extract
½ teaspoon vanilla
½ cup all-purpose cream, chilled
1 tablespoon confectioners’ sugar
1 tablespoon unflavored gelatin
¼ cup water
200 grams semi-sweet chocolate, melted


  1. Pre-heat oven to 350F. Prepare an 8-inch springform pan.
  2. Prepare crust: In a bowl, cream the butter until soft then add the sugar. Beat until smooth then add the flour and nuts.
  3. Press to cover the sides and bottom of the pie plate.
  4. Bake blind for about 20 minutes or until done. Cool.

Prepare Filling:

  1. In a separate bowl, beat the cream cheese until soft then add the sugar, orange extract and vanilla.
  2. In another bowl, whip the cream with the sugar until fluffy. Fold into cream cheese mixture.
  3. Soften gelatin in water then heat to dissolve completely. Cool a little then fold into the cream mixture.
  4. Set aside 1 cup then pour the rest into the cooled crust.
  5. Add the melted chocolate to the reserved cream cheese mixture. Blend well.
  6. Spread over the filling and swirl with a knife to make a marbled effect. Chill until set.
  7. Garnish with whipped cream, if desired.

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