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 |
THE ART OF FILO COOKBOOK
FILLING
SYRUP TOPPING
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.