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Name: Mandarin Orange Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Water; 1 sm Can mandarin oranges; 1/4 c Sugar; Square or Rectangular Pan; 8 oz Cream cheese, room temp.; 2 Egg yolks; 1 ts Grated fresh orange peel; 1 ts Vanilla; Unsalted butter, melted; 1 c Ricotta cheese; 1 tb Orange blossom water; 1/2 lb Filo; 1/2 c Sugar

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INGREDIENTS

1/4 c Water
1 sm Can mandarin oranges
SYRUP TOPPING
1/4 c Sugar
Square or Rectangular Pan
8 oz Cream cheese, room temp.
2 Egg yolks
1 ts Grated fresh orange peel
FILLING
1 ts Vanilla
Unsalted butter, melted
1 c Ricotta cheese
1 tb Orange blossom water
1/2 lb Filo
THE ART OF FILO COOKBOOK
1/2 c Sugar

Servings

INSTRUCTIONS

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.

NOTES

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Mandarin Orange Cheesecake

1/4 c Water
1 sm Can mandarin oranges
 SYRUP TOPPING
1/4 c Sugar
 Square or Rectangular Pan
8 oz Cream cheese, room temp.
2 Egg yolks
1 ts Grated fresh orange peel
 FILLING
1 ts Vanilla
 Unsalted butter, melted
1 c Ricotta cheese
1 tb Orange blossom water
1/2 lb Filo
 THE ART OF FILO COOKBOOK
1/2 c Sugar

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.

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 6 Servings

Calories: 656
Calories from Fat: 210 (32%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 2.6g
Cholesterol 587.4mg		181 %
Sodium 256.6mg		9 %
Potassium 132.9mg		3 %
Total Carbohydrate 98.7g		29 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 98g
Protein 14.6g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 656

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