Mandarin Orange Cheesecake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
THE ART OF FILO COOKBOOK
Square or Rectangular Pan, see shapes
1/2 lbs: Filo,
Unsalted butter, melted for brushing filo
FILLING
1 small: Can mandarin oranges,
8 ounce: Cream cheese, room temp.
1 cup: Ricotta cheese,
1/2 cup: Sugar,
2: Egg yolks,
1 tsp: Grated fresh orange peel, or lemon
1 tsp: Vanilla,
SYRUP TOPPING
1/4 cup: Sugar,
1/4 cup: Water,
1 tbsp: Orange blossom water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp