This is an oldie but it was a good one.
IP Orange Cheesecake
Crust: 2 cups finely chopped gingersnaps
3 tbsp. butter melted
Filling: 2 (8-oz) pkg cream cheese, softened
1 c. sugar
3 - eggs
1 tbsp. grated orange peel
1/4 cup heavy Whipping cream
1- tsp vanilla extract
1/2 cup water
1/4 cup frozen orange juice concentrate, thawed
1/3 c. sugar
1 tbsp. cornstarch
In medium bowl, combine crust gingersnaps and melted butter and mix well. Press in the bottom and 2" up the sides of ungreased 7"x 3" push pan.
In a large bowl beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add heavy cream beating just until blended. Add orange peel and blend well. Now add vanilla and the eggs one at a time careful not to over mix. Pour into crust, I lined the bottom of my pan with parchment paper.
Place in pot with 1 1/2 cups of water. Set on Manual for 38 minutes and 15-minute natural pressure release. Cool completely.
In small sauce pan, combine all topping ingredients and mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes and spoon over cooled cheesecake. Refrigerate at least 4 hours before serving. (For best results refrigerate overnight)
Kooking with Keith, LLC