No-Bake Orange and Lemon Cheesecake
Can't fail cheesecake. Tangy and delicious.
- Prep: 20 min - 25 min
- Refrigeration: 5 h
Ingredients
- Crust
- 45 vanilla wafers (approx. 1/2 pkg.)
- Filling
- 1 lb (450 g) Canadian Cream cheese softened
- 1/2 cup (125 mL) sugar
- 1/4 cup (60 mL) 10 % cream
- 3 eggs
- 1 orange
- 1 lemon
- 1 pouch (1/4 oz/7g) unflavoured gelatin
- 1 cup (250 mL) 35 % cream whipped
- Garnish
- 1 orange
- 1 lemon
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Preparation
Arrange vanilla wafers on bottom and side of well buttered 8-in (20 cm) springform pan. Refrigerate.
Beat Cream cheese, gradually add sugar, half and half and eggs. Continue beating until mixture is smooth. Grate orange and lemon; stir rind into Cream cheese mixture.
Squeeze fruits; reserve juices. Sprinkle gelatin over juices and allow to soften for 5 min. Heat gently until just dissolved. Cool. Stir thoroughly into cream cheese mixture. Refrigerate for 30 min or until mixture begins to set.
Fold in cream. Pour into pan. Refrigerate at least 4 hrs or overnight. To release cheesecake from springform pan; run tip of sharp knife around edge of pan and carefully remove metal ring. Garnish with orange and lemon rind, and orange and lemon slices.
Tips
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Nutritional information
Per serving| Energy: | 511 Calories |
| Protein: | 10 g |
| Carbohydrate: | 34 g |
| Fat: | 38 g |
| Fibre: | 1 g |
| Sodium: | 294 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 105 mg |
| Phosphorus: | 13 % |
| Riboflavin: | 21 % |
| Vitamin A: | 39 % |
| Vitamin B12: | 30 % |
