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 the oranges. Follow the folding instructions for the shape you have chosen. Bake in a preheated 350 oven until golden brown, about 50 minutes. 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 minutes. Remove from the heat and, when cool, add the orange blossom water. When the cheesecake comes out of the oven, cut it into square- or diamond-shaped pieces. Spoon the cooled syrup evenly over the top. Return it to the oven for about 4 minutes. Then, let the cheesecake cool about 2 hours before serving.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 210 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 587.4mg||181 %|
|Sodium 256.6mg||9 %|
|Potassium 132.9mg||3 %|
|Total Carbohydrate 98.7g||29 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 98g|
|Protein 14.6g||21 %|
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Calories per serving: 656
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