Mandarin Orange Cheesecake
Submitted by sarge
Mandarin orange cheesecake wrapped in crackling phyllo pastry, filled with cream cheese and ricotta, then soaked in orange blossom syrup for a Middle Eastern twist on a classic.
YIELD
1 CakePREP
30 minCOOK
1 hrsREADY
3 hrsForget the graham cracker crust. This mandarin orange cheesecake takes its cues from baklava, wrapping a cream cheese and ricotta filling in sheets of buttery phyllo pastry before baking until gold and crackling.
The filling stays light thanks to the ricotta cutting through the richness of the cream cheese, with mandarin segments folded in for bursts of citrus. Fresh orange zest brightens every forkful.
The real magic happens after the oven. A quick sugar syrup laced with orange blossom water gets spooned over the hot phyllo, then the whole thing goes back in for four minutes so the pastry drinks it up. Cut into squares or diamonds Eastern Mediterranean style.
Give it two hours to cool before slicing or the syrup won’t set properly and you’ll lose that shattering crunch on top.
Chef Tips
- Keep phyllo covered with a damp towel while working or it dries out and cracks within minutes.
- Drain the mandarin segments really well. Trapped juice turns the filling watery and the bottom sheets soggy.
- Cut the pieces BEFORE pouring the syrup. This lets the syrup seep down the sides and coat every edge, just like baklava.
- Bring the cream cheese fully to room temperature, cold blocks leave lumps that won’t smooth out in the mixer.
Variations
- Swap mandarins for blood oranges in winter for a deeper, almost raspberry-tinged flavor.
- Stir ¼ cup chopped pistachios into the filling for a nuttier, more traditional baklava feel.
- Replace orange blossom water with rose water for a floral note that pairs beautifully with the citrus.
Ingredients
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℉ (180℃) 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.
Comments
