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Orange Cheesecake

SERVES: 10

TOTAL TIME: 30 MINUTES + 4 HOURS REFRIGERATION

  • 2 cups finely crushed biscuits such as butternut snaps or digestives

  • ½ cup butter, melted

  • 1 ½ tbsp gelatine dissolved in ½ cup cold water

  • 500 g Philadelphia cream cheese, softened

  • ½ cup sugar

  • 150 mL can evaporated milk, chilled and whipped

  • Grated rind of 2 oranges

  • ½ cup orange juice

  • Orange slices to decorate (optional)

  • Cumquat slices to decorate (optional)

  1. Combine finely crushed biscuits with butter and press into the base and sides of a greased 22 cm spring form pan. Place in the fridge to chill.

  2. Meanwhile stir gelatine into the water and then heat in microwave on high for 20 seconds or until the gelatine has dissolved.

  3. Use a blender to beat the cream cheese until it is soft, then add in gelatine mixture, sugar, evaporated milk, orange juice and rind and stir to combine.

  4. Pour mixture over the biscuit base and refrigerate until firm (approximately 4 hours).

  5. To serve, slice oranges and cumquats and decorate.

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