| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Pastries, Filo | 6 | Servings | |
INGREDIENTS
| Square or Rectangular Pan (see shapes) | ||
| 1/2 | lb | Filo |
| Unsalted butter, melted for brushing filo | ||
| 1 | sm | Can mandarin oranges |
| 8 | oz | Cream cheese, room temp. |
| 1 | c | Ricotta cheese |
| 1/2 | c | Sugar |
| 2 | Egg yolks | |
| 1 | ts | Grated fresh orange peel (or lemon) |
| 1 | ts | Vanilla |
| 1/4 | c | Sugar |
| 1/4 | c | Water |
| 1 | tb | Orange blossom water |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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