1 pack tennis biscuits

4 tablespoons melted butter

Crush the biscuits until it’s a fine crumb. Mix with melted butter and press into a small, springform, fluted pie dish (the size of a store-bought milk tart) or a medium-sized square Pyrex dish. Flatten and even out the biscuit base with the bottom of a glass. Refrigerate for at least half an hour (I pop it into the freezer for 15 minutes-not longer)

1 tub soft cream cheese

1 tin condensed milk

⅓ cup lemon juice

1 tub fresh cream

The rind of 1 orange (save the segments)

In a large bowl, add the soft cream cheese and mix until smooth (do not overmix). Add in the condensed milk and mix with a spoon, add in the lemon juice, and give a quick whisk, then set aside for 5 minutes. During this time, whip the fresh cream until it’s soft peaks. Once firm, add the cream and orange rind to the cheesecake mix, folding it in with a spoon or spatula.

Transfer to your baking dish with the chilled biscuits and smooth out and level the top with the back of your spoon/spatula. Refrigerate overnight as is but I prefer to bake it first in a preheated oven on 180 degrees for 12 minutes. Once baked, remove from the oven and allow to cool completely. Refrigerate for at least 3 hours before serving.

*Add extra lemon rind for the topping or add a topping of your choice

*Note this recipe can be refrigerated overnight without baking, but it’s best baked, cooled, and refrigerated.

Grate over some orange rind

Refrigerate the cheesecake for an hour and mix on the jelly as per package instructions. (I use ¼ cup less water, I prefer a firmer jelly) Allow the jelly to cool and pour the cooled jelly over the cold cheesecake using the back of a spoon The spoon helps slow down the pouring without disturbing the smoothness of the top of the cheesecake. Refrigerate overnight.

Orange Glaze

Ingredients for the orange glaze

1 cup freshly squeezed orange juice

2 tablespoons brown sugar

2 tablespoons cornflour

Roughly chopped orange segments (2 or 3)