Orange Cheese Cake Non-Veg | Sweet | Non Indian Method Preheat the oven to 180°C. Line an eight-inch pop up baking dish with butter paper covering the base and the sides and grease. Take cream cheese in a bowl and whisk. Add powdered or caster sugar and mix. (You can use chenna and hung curd mixed well instead of cream cheese.) Add well beaten egg yolks and mix. Add orange essence and orange rind and mix. Add stiffly beaten egg whites and fold in gently. Take crushed biscuits in a bowl, add butter and mix with a light hand. Spread the biscuit mix in the greased cake tin to prepare the base for the cheese cake and press well. Chill it for about fifteen minutes. Preheat oven to 180°C. Pour the cream cheese mixture over the biscuit base and bake in the preheated oven at 180°C for about thirty minutes. For orange jelly heat orange juice, add orange jelly crystals and cook till well blended. Cool but do not set. When the cake is done, let cool and chill for sometime. Take the cake out of the pop up tin by gently sliding up the base of the tin. Peel off butter paper from the sides. Cut a strip of aluminium foil and fold it around the cake and put in the tin again. Pour jelly over and chill in the refrigerator for one to one and a half hours. Remove from tin, cut into wedges and serve chilled.

Ingredients Serves 4 Crust 50 gms Unsalted butter (melted) 125 gms Arrowroot/Digestive biscuits Filling 1/2 tsp Orange essence 2 Eggs 250 gms Cream cheese 80 gms Caster sugar 1/2 tsp Orange rind (grated) Topping 1 cup Orange juice 2 tbsps Orange jelly crystals