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Ingredientes
- Square or possibly Rectangular Pan (see shapes)
- 1/2 lb Filo Unsalted butter, melted for brushing filo
- 1 sm Can mandarin oranges
- 8 ounce Cream cheese, room temp.
- 1 c. Ricotta cheese
- 1/2 c. Sugar
- 2 x Egg yolks
- 1 tsp Grated fresh orange peel (or possibly lemon)
- 1 tsp Vanilla
- 1/4 c. Sugar
- 1/4 c. Water
- 1 Tbsp. Orange blossom water
Direcciones
- TO ASSEMBLE Drain the mandarin orange segments thoroughly. In a mixer bowl, combine the cream cheese, ricotta, sugar, egg yolks, grated orange peel, and vanilla. Add in the oranges.
- Follow the folding instructions for the shape you have chosen. Bake in a preheated 350 oven till golden, about 50 min.
- While the cheesecake is baking, prepare the syrup topping. In a saucepan, combine the sugar and water, bring to a boil, and then lower the heat and simmer about 5 min. Remove from the heat and, when cold, add in the orange blossom water.
- When the cheesecake comes out of the oven, cut it into square- or possibly diamond-shaped pcs. Spoon the cooled syrup proportionately over the top. Return it to the oven for about 4 min. Then, let the cheesecake cold about 2 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 428 | |
| Calories from Fat 173 | 40% |
| Total Fat 19.52g | 24% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 350mg | 15% |
| Potassium 210mg | 6% |
| Total Carbs 53.79g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 31.35g | 21% |
| Protein 10.01g | 16% |
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