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Orange Cheesecake with Orange Sauce
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1 Can mandarin oranges, well drained, (juice reserved) (11-ounce)
1 package cream cheese,(8-ounce)
1 package cream cheese,(3-ounce)
1/2 cup sugar
2 eggs
1/2 cup toasted whole wheat bread crumbs
2 cups water
Sauce:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup of the reserved Mandarin orange juice
1/2 teaspoon orange extract
Line a souffle‚ dish or 6-inch spring form pan with aluminum foil. Decoratively arrange orange sections in the bottom of the 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 souffle dish on wire rack. Loosen edges and unmold. Refrigerate until chilled.
Meanwhile, mix 1/4 cup sugar and cornstarch in a small saucepan. Stir in 1/2 cup of the reserved mandarin orange juice. Cook and stir until the sauce boils and thickens. Stir in extract. Let cool and spoon the sauce over the
cheesecake.
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