- Crush the biscuits in a food processor and add the melted butter and mix thoroughly.
- In a 20 cm spring form tin (I always line mine with grease proof paper beforehand) press the biscuit/butter mixture in well and push well down using the back of a steel tablespoon.
- Place in the fridge for at least one hour.
- Dissolve one sachet of the jelly in 100ml of boiling water (far less then it says on the pack but that’s ok).
- Set aside to cool.
- Pour the evaporated milk into a large mixing bowl and whisk until light and foamy. Add in the cream cheese and beat until all the lumps are gone then add the zest and juice of the orange.
- Mix well and slowly add the cooled jelly stirring as you add.
- Pour this over the biscuit base and return to the fridge for a further 2 hours.
- When the cheese has set, make up the remaining sachet of jelly again only using 100ml of boiling water and when completely cool pour this over the cheese and return to the fridge preferably overnight.
Cook’s Tip: Here’s a little tip for removing the cake from the tin without damaging it: Boil some water and place in a cup. Dip a butter knife or fish slice into the hot water and score around the edge of the cake slowly, every now and then returning the knife to the water to keep the knife heated. Only after doing this should you release the spring form edge from the cake tin. I then place the cake base on an upturned bowl and again with a pallet knife I run the knife underneath the biscuit all the way around to loosen the grease proof paper. At this stage you should be able to gently slide the cake on the plate that you are presenting it on.