--THE ART OF FILO COOKBOOK-----
Square or Rectangular Pan
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
1 ts Vanilla
1/4 c Sugar
1/4 c Water
1 tb Orange blossom water
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.