This is from the MasterCook Deluxe...
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Orange Cheesecake with Orange Sauce
Makes 8 servings
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
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.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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