NuWave Nutri-Po 13Q, Owner'S Manual

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Recipes
Orange Cheesecake
Yields 1 (9-inch) cheesecake
Ingredients:
1½ cup graham cracker crumbs
2½ tablespoons melted butter
1½ tablespoons orange zest
Filling Ingredients:
4 (8-ounce) packages cream cheese
1⅓
cup granulated sugar
4 tablespoons all-purpose flour
2 tablespoons confectioners’ sugar
juice from 1 orange
4 eggs
2 teaspoons vanilla extrac
t
Directions:
1. Cut parchment paper to fit a 9-inch spring form pan or pie plate.
2. Butter bottom and sides of pan, and parchment paper; set aside.
3. In 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 large bowl, blend cream cheese with electric mixer until smooth.
6. Gradually add sugar, flour, and confectioner’s sugar and mix until combined.
7. Add eggs one at a time and mix until smooth.
8. Add vanilla and orange juice, and mix until smooth.
9. Pour mixture into prepared crust.
10. Carefully lower cheesecake onto steamer rack. Add enough water to cover the
bottom by 1 inch.
11. Close lid and lock in place.
12. Press “bake” and set to 22 minutes, then press “start/stop” button.
13. Once finished, the Pressure Cooker will shut off, wait 15-20 minutes for pressure
to naturally release. Press the Quick Release Button to ensure all pressure is
released.
14. Let it set in Pressure Cooker for 1 hour.
15. Carefully open lid and lift cheesecake out of Pressure Cooker and transfer to
cooling rack.
16. Once cheesecake comes to room temperature, cover and refrigerate for at least 4
hours, or overnight.