Cheesecake ( mandarin orange )

Yield: 6 Servings

Measure Ingredient
\N \N Square or Rectangular Pan (see shapes)
½ pounds Filo
\N \N Unsalted butter, melted for brushing filo
1 small Can mandarin oranges
8 ounces Cream cheese, room temp.
1 cup Ricotta cheese
½ cup Sugar
2 \N Egg yolks
1 teaspoon Grated fresh orange peel (or lemon)
1 teaspoon Vanilla
¼ cup Sugar
¼ cup Water
1 tablespoon Orange blossom water




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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