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