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Orange Cheesecake Yields 1 (9-inch) cheesecake
Ingredients:
1½ cup graham cracker crumbs
2½ tablespoons butter, melted
1½ tablespoon orange zest
Filling Ingredients:
4 (8-ounce) packages cream cheese
1⅓ cup granulated sugar
4 tablespoons all-purpose our
2 tablespoon confectioners’ sugar
Juice from 1 orange
4 eggs
2 teaspoon vanilla extract
Directions:
1. Cut parchment paper to t a 9-inch spring form pan or pie plate.
2. Butter bottom and sides of pan and parchment paper; set aside.
3. In medium bowl, mix melted butter, graham cracker crumbs and orange zest.
4. Press crumb mixture into prepared pan; cover and refrigerate until ready
to use.
5. In large bowl, blend cream cheese with electric mixer until smooth.
6. Gradually add sugar, our and confectioner’s sugar and mix until combined.
7. Add eggs one at a time and mix until smooth.
8. Add vanilla and orange juice and mix until smooth.
9. Pour mixture into prepared crust.
10. Carefully lower cheesecake onto steamer rack. Add enough water to cover
the bottom by 1 inch.
11. Close lid and lock in place.
12. Press “bake” and set to 22 minutes, then press “start/stop” button.
13. Once nished, the Pressure Cooker will shut off, wait 15-20 minutes for
pressure to naturally release. Press the Quick Release Button to ensure
all pressure is released.
14. Let it set in Pressure Cooker for 1 hour.
15. Carefully open lid and lift cheesecake out of Pressure Cooker and transfer
to cooling rack.
16. Once cheesecake comes to room temperature, cover and refrigerate for at
least 4 hours, or overnight.
Orange Cheesecake
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