Mandarin Orange Cheesecake
Yield
1 CakePrep
30 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
phyllo (filo) pastry sheets
|
|
| 1 | x |
butter
unsalted, melted, for brushing filo |
*
|
| Filling | |||
| 1 | small |
mandarin oranges
|
|
| 8 | ounces |
cream cheese
room temp. |
|
| 1 | cup |
ricotta cheese
|
|
| ½ | cup |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | teaspoon |
orange zest
fresh, (or lemon) |
|
| 1 | teaspoon |
vanilla extract
|
|
| Syrup topping | |||
| ¼ | cup |
sugar
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
orange blossom water
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
phyllo (filo) pastry sheets
|
|
| 1 | x |
butter
unsalted, melted, for brushing filo |
*
|
| Filling | |||
| 1 | small |
mandarin oranges
|
|
| 231.2 | ml/g |
cream cheese
room temp. |
|
| 237 | ml |
ricotta cheese
|
|
| 118 | ml |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
orange zest
fresh, (or lemon) |
|
| 5 | ml |
vanilla extract
|
|
| Syrup topping | |||
| 59 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 15 | ml |
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℉ (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.
