| 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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