DAIRY, GLUTEN FREE WITH SUBSTITUTIONS) HANDY TIME 12 minutes. Cake needs to cool 30 minutes and then chill for 6 hours TIME TO PRESS 5 minutes COOK TIME 30 Minutes PUSH BUTTON TO USE. Pressure Cook RELEASE TYPE - Natural 10 minutes MAKE AHEAD: Cake can be made 2 days ahead or frozen. Serves 6-8 Ingredients : BARK 4 tablespoons (56 g) unsalted butter, melted for about 30 seconds in the microwave, plus 1 tablespoon (14 g) unmelted butter for greasing the pan 4 ounces (113 g) gluten-free shortbread or vanilla cookies 16 ounces (454 g) cream cheese, at room temperature 3 large eggs 1/2 cup (100 g) of sugar 1 teaspoon of lemon zest, 1 teaspoon orange zest, from 1 orange 1 teaspoon pure vanilla extract 1 tablespoon of all-purpose flour or gluten-free flour 1 cup (236m1) of water
CANDY 3/4 cup (150 g) sugar 2 tablespoons of water 1/3 cup (79ml) whipped cream 2 tablespoons (28 g) butter 2 tablespoons of fresh orange juice
Preparation You'll need a 6- or 7-inch (15- or 18-cm) springform pan. Trace the bottom circle onto parchment paper and cut it out. Place a large piece of foil on top of the bottom of the pan and fold the excess foil under the bottom of the pan. Position the outer ring, pin it in place, and then take the part of the foil you folded under the pan and wrap it around the outside of the pan. Take the tablespoon of unmelted butter. Spread it on the bottom of the parchment paper circle and grease the edges. Place the cookies in the bowl of a food processor and process until they become small pieces, not crumbs. Add the melted butter and pulse again until combined. Pour into the mold and press until covered.
For the filling Place the cream cheese in a bowl and begin beating with an electric mixer until creamy. Add the eggs, one at a time, and beat well, scraping the bowl several times. Add the sugar, zest, vanilla and flour and mix well. Place 1 cup (236ml) of water in the inner pot and insert the steam rack. Create a handle out of aluminum foil. Place the pan on top of the sling, then lift the sides to insert it into the steam rack. Fold the top of the sling over the top of the pan. Secure the lid, making sure the steam release handle is in the Sealing position. Press pressure cook and set the cooking time for 30 minutes. Meanwhile, prepare the caramel. Place the sugar and water in a small, heavy-bottomed saucepan. Cook over medium-high heat until the sugar melts without stirring. After several minutes, the sugar will turn tinged, then stir to combine all the sugar. Continue cooking, stirring frequently, until it turns amber. Reduce the heat to low, remove the saucepan from the heat, and add the cream. Be careful, as the mixture will bubble. Add the butter and orange juice and stir. Return to heat and cook for one minute, or until the mixture is smooth, stirring frequently, Remove from heat. Let cool. Store in the refrigerator. When the cheesecake is done cooking, let it stand for a few minutes to release the pressure naturally. Release the steam knob to the vent position to release any remaining pressure. Press Cancel. Remove the lid, then lift the sides of the sling to remove the pan. Let cool at room temperature for 30 minutes. Place in the refrigerator for 6 hours or overnight. Unlock the pan and remove the sides. Use a metal spatula to separate the parchment paper from the bottom of the cake and transfer the cake to a plate. Serve sliced with the caramel sauce on top or on the side. The sauce can also be reheated.
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