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Orange Custard Cheesecake:

  • Digestive Biscuits, crushed 1.0 kg
  • Butter unsalted, melted 400.0 g
  • Milk 1.5 l
  • Sugar 300.0 g
  • Orange Marmalade 50.0 g
  • Cream cheese 500.0 g
  1. Orange Custard Cheesecake:

    • Combine crushed digestive biscuits with melted butter and mix well.
    • Use two 9-inch square cake mould or any glass tray/individual moulds; line with aluminium foil/cling film. Press the crumbs evenly on the base, using the back of a spoon to level, and refrigerate for 15 minutes.
    • Boil the milk; add sugar, Rafhan Vanilla Custard orange marmalade, and cream cheese.
    • Cook for a few minutes, whisking to a smooth consistency.
    • Pour over the biscuit base. Allow it to cool slightly, then refrigerate for 40 minutes or until firm.