Mandarin Orange Cheesecake with Orange Sauce

mandarin orange Cheesecake With orange Sauce

Makes 6 Servings


 * 1 11-Ounce Can mandarin oranges, Well Drained, Reserving Juice
 * 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

orange Sauce:
 * 1/4 Cup sugar
 * 1/2 Teaspoon orange extract
 * 1/2 Cup Reserved mandarin orange Juice
 * 2 Teaspoons cornstarch

Line a Souffl? Dish or 6-Inch Spring Form Pan With Aluminum Foil. (they Should Fit Inside Your Cooker Easily). Decoratively ArrangeOrange 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 OverOrange Sections. Sprinkle With Crumbs. Cover Dish Securely WithAluminum Foil.

Place Cooking Rack or Trivet And 2 Cups water in at Least a 6-QuartPressure Cooker. Place Dish on Rack. Lock Lid And Bring to FullPressure. Adjust Heat to Maintain Pressure And Cook For 20 Minutes.Cool Cooker at Once by Setting in a Sink Filled With 4-Inches ColdWater. Let Sit 1-2 Minutes. Remove Cheesecake And Cool in Souffl?Dish on Wire Rack. Loosen Edges And Unmold. Refrigerate Until Chilled.

Meanwhile For orange Sauce, Mix 1/4 Cup sugar And cornstarch in SmallSaucepan. Stir in 1/2 Cup of Reserved mandarin orange Juice. Cook AndStir Until Sauce Boils And Thickens. Stir in Extract. Let Cool AndSpoon Sauce Over Cheesecake.

contributed by :
* Pressurecookerrecipes Y-Group