No-Bake Orange and Lemon Cheesecake

Name: No-Bake Orange and Lemon Cheesecake
Yield: 8 servings
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

Can't fail cheesecake. Tangy and delicious.

Prep: 20 min - 25 min
Refrigeration: 5 h

Yields 8 servings

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

READY FOR REWARDS?

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.