-THE ART OF FILO COOKBOOK-
Square or Rectangular Pan
-(see shapes)
1/2 lb Filo
Unsalted butter, melted
-for brushing filo

-FILLING –
1 sm Can mandarin oranges
8 oz Cream cheese, room temp.
1 c Ricotta cheese
1/2 c Sugar
2 Egg yolks
1 ts Grated fresh orange peel
-(or lemon)
1 ts Vanilla

-SYRUP TOPPING-
1/4 c Sugar
1/4 c Water
1 tb 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
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.