Mandarin Orange Cheesecake

• 1/2 pound phyllo (filo) pastry sheets
• 1 x butter unsalted, melted, for brushing filo
• 1 small mandarin oranges
• 8 ounces cream cheese room temp.
• 1 cup ricotta cheese
• 1/2 cup sugar
• 2 each egg yolks
• 1 teaspoon orange zest fresh, (or lemon)
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 1/4 cup water
• 1 tablespoon orange blossom water

1. TO ASSEMBLE Drain the mandarin orange segments thoroughly.
2. In a mixer bowl, combine the cream cheese, ricotta, sugar, egg yolks, grated orange peel, and vanilla.
3. Add the oranges.
4. Follow the folding instructions for the shape you have chosen.
5. Bake in a preheated 350F (180C) oven until golden brown, about 50 minutes.
6. While the cheesecake is baking, prepare the syrup topping.
7. In a saucepan, combine the sugar and water, bring to a boil, and then lower the heat and simmer about 5 minutes.
8. Remove from the heat and, when cool, add the orange blossom water.
9. When the cheesecake comes out of the oven, cut it into square- or diamond-shaped pieces.
10. Spoon the cooled syrup evenly over the top.
11. Return it to the oven for about 4 minutes.
12. Then, let the cheesecake cool about 2 hours before serving.

phyllo, butter, oranges, cream cheese, ricotta cheese, sugar, egg yolks, orange zest, vanilla, sugar, water, orange blossom water

Taken from recipeland.com/recipe/v/mandarin-orange-cheesecake-47097 (may not work)