19 Crimes Dark Red Wine Orange Cheesecake
3/4 cups Graham crackers crushed
2- tbsp sugar
2- tbsp melted butter
2 -8 oz packages of cream cheese
1/2 cup sugar
1 tbsp cornstarch
1 tsp vanilla flavor
2 eggs room temp and 1 yolk
1/8 cup of Dark red wine, more if you like, up to a 1/4 cup
5 drops orange essential oil ( White cap ) you can Squeeze half Orange instead.
1/2 cup Sour cream
CRUST: Place the butter in a microwave-safe bowl and place in microwave until the butter melts, about 30 seconds. In a bowl, place cracker crumbs and sugar pour the melted butter and using a spatula mix until the crumbs are covered in the butter. Spray your pan and press the crumb mixture into the bottom of a 7" x 3" pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes.
FILLING: Beat the cream cheese until smooth add vanilla and cornstarch and beat again until smooth, about 1-2 minutes. Add the sugar and sour cream and mix until just combined. Add the eggs one at a time and just mix slightly dont over mix. Pour the batter into the crust. Cover the top of the push pan with a piece of foil and wrap it tightly around the rim.
PRESSURE COOKER : Add 1 cup of water into pot and place the steaming rack on the bottom. Place the push pan on the rack. Lock the lid in place and seal the vent. Set pot on manual at high pressure for 37 minutes and do a 15 minute NPR.
- Carefully remove the push pan from the IP then remove the foil. Using a paper towel, gently tap the surface of the cheesecake if there is any moisture on it. Allow the cheesecake to cool about 2 hours before placing it in the refig. allow at least 4 hours best over night.