Eggless Orange Cheesecake

Seems like I have not pulled the brakes to cheesecakes. I have not obviously, but I think I will finally. Enough of me (Chocolate Cheesecake & No Bake Cheesecake), and me practicing on cheesecakes and for me personally, since I stick to the easy way out cheesecakes (Mango Cheesecake & Pandan Cheesecake), neither do I have the intention of spiraling my cheesecake making further, I see the end. This eggless, yes guys, eggless, who said you can't make eggless cheesecake, not me though, another fruitiness version (Honeydew Sago, Mango Cocktail, Lemon Cream Pie, Poached Pear & Grapefruit Jelly), definitely is the last draw. Sort of similarities, what can be different anyway for the bottom layer except a biscuit layer, but like I have already told, fruity cheese topping made from fresh orange juice (Orange Sangria), cream cheese, condensed milk only instead of adding sugar and orange zest. My-my! Don't you think Eggless Orange Cheesecake is truly luring your dessert attention? Your crazing really popping up? Of course? So, get going foodies. Make this my version of Eggless Orange Cheesecake and of course, I will be glad to hear from you how it turned out. Bye. Take care guys.

For the bottom layer

180g digestive biscuits - crushed

90g melted butter (use more if you like)

For the top/cheese layer

250g cream cheese 

1 tin condensed milk (400g)

1/3 cup fresh orange juice

1 tsp orange zest 

Method

For the bottom layer

Crumble biscuits with butter.

Press/compact into a greased pan

Place in the fridge to set. 

For the top/cheese layer

Cream cheese till soft and smooth.

Pour in juice, condensed milk and essence/zest.

Continue to cream for a smooth consistency. 

Gently tilt and spread over the bottom/biscuit layer.

Bake at 170c for 1/2 hour.

(The cheese will be soft and jiggly/wobbly in the centre)

Let it cool down and if possible chill for 24 hours.

Slice and enjoy with orange slices (optional)