Mandarin Cheesecake -

Mandarin Cheesecake

Ingredients

FOR THE CRUST AND THE TOP:

1 cup (250 ml/100 g) pastry flour
1¼ cup (300 ml/100 g) blanched ground almonds
3 tbsp (45 ml) sugar
Salt
½ tsp (2 ml) grated orange zest
¼ cup (50 ml/50 g) butter
1 egg

FOR THE FILLING:

11-oz (310 ml) can mandarin oranges
½ cup (125 ml/100 g) low-fat cream cheese
½ tsp (2 ml) grated orange zest
Sweetener
½ cup (125 ml/100 g) whipping (35%) cream
½ (¼ oz/7 g/1 tbsp) envelopes unflavored gelatin

Details

Serves: 10

Method

Knead together flour, almonds, sugar, a pinch of salt, orange zest, butter and egg until firm. Wrap in plastic wrap and leave to rest for 30 minutes.

Preheat the oven to 350^°F (180°C). Roll out 2 circles of dough, each 8 inches (20 cm) in diameter. Place on a baking sheet lined with parchment paper and bake for 18 to 20 minutes. Cool. Crumble one of the pastries and set aside.

Place the remaining pastry on a cake plate and put a cake ring around it. Drain mandarin oranges, reserving the juice. Combine cream cheese, mandarin juice, orange zest and a little sweetener, and stir until smooth. Whip the cream until stiff and fold in.

Soak the gelatin in ¼ cup (50 ml) cold water. Pour in ¼ cup (50 ml) boiling water and stir to dissolve. Stir in a little of the cream mixture, then stir the gelatin into the cream. Refrigerate for 30 minutes, until partially set. Arrange mandarin sec­tions over the crust. Spread the gelatin mixture on top. Refrigerate for 1 hour, then sprinkle with the reserved crumbs. Cut into 10 pieces.

Per serving:- approx. 208 calories 6 g protein, 14 g fat, 16 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods