You will need
rind of 1 orange
1 cup (250 ml) fresh orange juice
½ cup (125 ml) water
1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
1 cup (250 ml) fresh cream
1 x 80 g packet orange jelly crystals
1 cup (250 ml) boiling water
3 – 4 naartjies (Clemen gold)
How to segment a naartjie – see below
Mix Cheesecake according to pack instructions but, replace the water with orange juice and ½ cup (125 ml) of water. Add orange rind and beat in cream/cottage cheese.
This gives a softer texture because the pudding is enjoyed straight out of the glass.
Spoon mixture into 8 -10 x 125 ml glasses to fill them ⅔ full.
Top cheesecake with naartjie segments.
Dissolve jelly crystals in boiling water.
Refrigerate until jelly has thickened to the consistency of raw egg white.
Divide jelly over naartjie segments.
Cover and refrigerate overnight.