Mandarin Orange Cheesecake

--- ------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 t Grated fresh orange peel

-(or lemon) 1 t 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.