Cheesecake ( mandarin orange )
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Square or Rectangular Pan (see shapes) | ||
| ½ | pounds | Filo |
| 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 | Egg yolks | |
| 1 | teaspoon | Grated fresh orange peel (or lemon) |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Sugar |
| ¼ | cup | Water |
| 1 | tablespoon | Orange blossom water |
Directions
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.