Yield: 6 Servings
|Square or Rectangular Pan (see shapes)|
|Unsalted butter, melted for brushing filo|
|1 small||Can mandarin oranges|
|8 ounces||Cream cheese, room temp.|
|1 cup||Ricotta cheese|
|1 teaspoon||Grated fresh orange peel (or lemon)|
|1 tablespoon||Orange blossom water|
THE ART OF FILO COOKBOOK
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.