| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Filo, Pastries |
6 |
Servings |
INGREDIENTS
|
|
Square or Rectangular Pan |
|
|
see shapes |
| 1/2 |
lb |
Filo |
|
|
Unsalted butter, melted |
|
|
for brushing filo |
| 1 |
|
Can mandarin oranges |
| 8 |
oz |
Cream cheese, room temp. |
| 1 |
c |
Ricotta cheese |
| 1/2 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
t |
Grated fresh orange peel |
|
|
or lemon |
| 1 |
t |
Vanilla |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1 |
T |
Orange blossom water |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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