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Orange Custard Cheesecake
Designed for professional chefs, check out this Orange Custard Cheesecake recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Vanilla Custard.
Ingredients
Orange Custard Cheesecake
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Rs0.0
Orange Custard Cheesecake:
Digestive Biscuits, crushed
/kg
1.0 kg
0%
Butter unsalted, melted
/g
400.0 g
0%
Milk
/l
1.5 l
0%
Sugar
/g
300.0 g
0%
Rafhan Vanilla Custard (6x1.2kg)
/g
50.0 g
0%
Orange Marmalade
/g
50.0 g
0%
Cream cheese
/g
500.0 g
0%
/
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
Preparation
-
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.
