- Digestive Biscuits (finely crushed) : 2 cups
- Unsalted Butter (melted) : 8 tablespoons
- Milk : 3 cups
- Sugar : 6 tablespoons
- National Orange Marmalade : 1 tablespoon (optional)
- Cream Cheese : 1 cup
- National Vanilla Custard : 1 tablespoon
- National Instant Orange Jelly : 2 packets
Combine crushed digestive biscuits with melted butter and mix well.
Use 9 inch square cake mold or any glass tray/individual molds; line with aluminum 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, National Orange Marmalade, and cream cheese. Cook for a few minutes, whisking to a smooth consistency.
Blend National Vanilla Custard with 2 tbsp of water and add to the milk mixture; simmer until thickens.
To this, add 1 packet of National Instant Orange Jelly; stir well and cook for 30 seconds.
Pour over the biscuit base. Allow it to cool slightly, then refrigerate for 40 minutes or until firm.
To make the orange topping, boil 1 cup water and stir in 1 packet of National Instant Orange Jelly and cook for 30 seconds. Pour over the firm/set cheese cake and chill in the refrigerator for 3-4 hours before serving.
Lift the entire cake by pulling out the foil/cling-wrap; remove the foil/cling-wrap, cut into portions and serve!