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Thread: Orange Cheesecake with Orange Sauce

  1. #1
    Administrator Chef's Avatar
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    Default Orange Cheesecake with Orange Sauce

    1 11-ounce can mandarin oranges, well drained, juice reserved
    1 8-ounce package cream cheese
    1 3-ounce package cream cheese
    1/2 cup sugar
    2 eggs
    1/2 cup toasted whole wheat bread crumbs
    2 cups water
    1/4 cup sugar
    2 teaspoons cornstarch
    1/2 teaspoon orange extract
    Servings: 8 / Yield: 1 cake
    Line soufflé dish or 6-inch spring form pan with aluminum foil. Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in 1/2 cup sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil. Place cooking rack and 2 cups water in 6-quart pressure cooker. Place dish on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove cheesecake and cool in soufflé dish on wire rack. Loosen edges and unmold. Refrigerate until chilled. Meanwhile, mix 1/4 cup sugar and cornstarch in small saucepan. Stir in 1/2 cup of reserved mandarin orange juice. Cook and stir until sauce boils and thickens. Stir in extract. Let cool and spoon sauce over cheese cake.
    Last edited by Chef; February 10th, 2008 at 10:39 PM.

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