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RecipesRecipes
Orange Cheesecake Yields 1 (9-inch) cheesecake
Ingredients:
1½ cups graham cracker crumbs
2½ tablespoons melted butter
1½ tablespoons orange zest
Filling Ingredients:
4 (8-ounce) packages cream cheese
1⅓ cups granulated sugar
4 tablespoons all-purpose our
2 tablespoons confectioners’ sugar
Juice from 1 orange
4 eggs
2 teaspoons vanilla extract
Directions:
1. Cut parchment paper to t a 9-inch springform pan or pie plate.
2. Butter bottom and sides of pan and parchment paper; set aside.
3. In a medium bowl, mix melted butter, graham cracker crumbs, and orange zest.
4. Press crumb mixture into prepared pan. Cover and refrigerate until ready
to use.
5. In a large bowl, blend cream cheese with electric mixer until smooth.
6. Gradually add sugar, our, and confectioner’s sugar. Mix until combined.
7. Add eggs one at a time and mix until smooth.
8. Add vanilla and orange juice. Mix until smooth.
9. Pour mixture into prepared crust.
10. Add Rack to bottom of cooker. Add enough water to cover the bottom by 1
inch. Carefully lower cheesecake onto Rack.
11. Close lid and lock.
12. Press “bake” and adjust for 22 minutes, and press “start/stop”.
13. When done, the pressure cooker will shut off. Wait 15-20 minutes for
pressure to naturally release. Afterward, turn the Pressure Release Switch
to “Release” to ensure all pressure is released.
14. Let cheesecake sit in the pressure cooker for 1 hour.
15. Carefully open lid and lift cheesecake out. Transfer to cooling a rack.
16. Once cheesecake comes to room temperature, cover and refrigerate for at
least 4 hours, or overnight.
Brownies Serves 8-10
Ingredients:
¾ cup all-purpose our
⅔ cup unsweetened cocoa powder
¾ cup granulated sugar
1½ teaspoon confectioners’ sugar
1 teaspoon baking powder
⅓ teaspoon salt
2½ eggs
8½ tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped walnuts
2½ cups water
Directions:
1. Butter bottom and sides of 9-inch baking pan that will t inside pressure
cooker; set aside.
2. In a large bowl, mix together our, cocoa powder, granulated sugar,
confectioners’ sugar, baking powder, and salt; set aside.
3. In a small dish, combine eggs, vanilla, and melted butter.
4. Gradually add wet ingredients to dry ingredients and mix just until
combined. Mixture will be slightly lumpy.
5. Fold nuts into batter.
6. Pour batter into prepared baking pan and wrap with foil, ensuring the foil
is airtight.
7. Place Rack in pressure cooker and pour in water.
8. Carefully place baking pan on Rack.
9. Close lid and lock.
10. Press “bake”, set to 40 minutes, and press “start/stop”.
11. When done, the pressure cooker will shut off. Wait 15-20 minutes for
pressure to naturally release. Turn the Pressure Release Switch to
“Release” until all pressure is released.
12. Carefully open lid and lift cake pan out of cooker using foil sling. Transfer to
a cooling rack.
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