Recipe - Mandarin Orange Cheesecake

THE ART OF FILO COOKBOOK
Square or Rectangular Pan
(see shapes)
One half pound Filo
Unsalted butter, melted
for brushing filo

FILLING
1 small Can mandarin oranges
8 ounce Cream cheese, room temp.
1 cup Ricotta cheese
One half cup Sugar
2 Egg yolks
1 teaspoon Grated fresh orange peel
(or lemon)
1 teaspoon Vanilla

SYRUP TOPPING
One fourth cup Sugar
One fourth cup Water
1 tablespoon 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
diamondshaped 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