No-Bake Orange Creamsicle Cheesecake


°45 vanilla wafers (about 1/2 package)
°1 lb (450 g) softened Canadian cream cheese
°1/2 cup (125ml) sugar
°1/4 cup (50 ml) 10% cream
°3 eggs
°1 medium orange
°1 medium lemon
°1 pouch 1/4 oz (7 g) gelatin
°1 cup (250 ml) 35% whip cream
°1 orange
°1 lemon

* Methods 

Line bottom and side of a well-buttered 8-inch (20 cm) springform pan with vanilla wafers. Refrigerate.
Beat cream cheese and gradually add sugar, 10% cream and eggs. Keep beating to mixture is smooth. Grate orange and lemon; stir zest into cream cheese mixture.
Squeeze fruit; reserve the juices. Sprinkle the gelatin juices and let soften for 5 minutes. Heat gently, just enough to dissolve. Let cool. Stir this mixture well into the cream cheese mixture. Refrigerate 30 min. or until mixture begins to set. Fold in whipped cream. Pour into the mould. Refrigerate at least 4 hours or overnight.
To unmold the cheesecake, run the tip of a sharp knife around the entire circumference of the pan and carefully remove the metal wall. Decorate with zest and slices of orange and lemon.

Enjoy !