Orange Macchiato Cheesecake recipe

(Ready in about 35 minutes | Servings 10)  
2 tablespoons butter, softened
4 tablespoons cookie crumbs
16 ounces cream cheese
3/4 cup sugar
1/4 cup heavy cream
2 teaspoons orange zest, grated
1 teaspoon orange juice
2 tablespoons all-purpose flour
6 tablespoons sour cream
2 tablespoons brewed espresso coffee
2 egg yolks
2 eggs
2 cups water   
Generously butter your cake mold. Sprinkle with
cookie crumbs; set it aside.  
Mix together the cream cheese, sugar,
heavy cream, orange zest, orange juice,
flour, sour cream, and espresso coffee;
mix to combine well.
Fold in the egg yolks and eggs; mix again.
Center the mold on a long piece of a foil.
Take another piece of foil, and cover the top of
your mold; seal the edges.
Then, create a handle of the foil.
Lay a metal rack or a trivet in your cooker;
pour in the water. Place the foil-covered
mold on the trivet.
Lock the cooker’s lid; cook for 30 minutes on HIGH.

Afterwards, using the prepared foil handle,
remove the mold from the pressure cooker.  
Loosen the foil and transfer the cheesecake
to the refrigerator; let it stand overnight.
Serve chilled and enjoy!

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