1 cup graham or vanilla wafer crumbs
2 tsp sugar
3 Tbsp melted butter
2 8-oz pkg cream cheese
3/4 cup sugar
1/2 tsp vanilla
pinch of salt
2 tsp grated orange zest
2 Tbsp undiluted frozen concentrated orange juice
1-2 drops each: yellow and red food colouring (optional)
1 cup sour cream or plain yogurt
2 Tbsp sugar
1/2 tsp vanilla.
1 tsp grated orange zest
**Important: Warm the cream cheese: Put the wrapped cream cheese in a ziplock bag but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and then seal it. Weight it down with a plate for about 15 minutes. It will be very soft and easy to blend.
Spray the cheesecake pan with baking spray. (No need for parchment paper.) Mix ingredients with a fork and gently press it in the bottom of the pan and up the sides a bit if you like. Do not press the crust in too firmly. It will be easier to serve if you use a gentle touch. Put it in the freezer or if you prefer, bake it at 350 degrees for 9 minutes, then cool completely.
Mix the warmed cream cheese, sugar, vanilla and salt until thoroughly blended and smooth. Add the eggs and blend until incorporated. Divide the batter into two bowls: one third in one bowl and two thirds in the other.
Leave the bowl with the one-third plain. To the bowl with the two-thirds, add the undiluted concentrated orange juice and the orange zest and stir well. Add the food colouring if desired. Pour half the orange filling into the crust. Gently pour the plain filling over the this. Drizzle the remaining orange filling over the top. It will make its own marble effect -no need to swirl it.
Put 1 1/2 cups water and the cheesecake on the trivet into the IP. Close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 26 minutes for a 7-inch pan. This will produce a perfect, creamy filling. If you prefer a denser texture, cook it for 28 minutes.
PAN SIZE AND COOK TIMES:
6-inch pan --- 29 minutes
7-inch pan --- 26 minutes
8-inch pan --- 24 minutes
4-inch pans or Individual ramekins or mason jars --- 12 minutes
For 1 1/2 times the recipe:
7–inch pan --- 29 minutes
8-inch pan --- 27 minutes
For two times the recipe:
8-inch pan --- 33 minutes
When it beeps that it's done, leave it for a 15-minute natural release. Then flip the valve to Venting and when the pin drops, take out the cheesecake.
It may appear "jiggly." Don’t worry. It will firm up as it cools. It may have some condensation on the surface. If so, gently blot it with a paper towel.
Leave it to cool on the counter for an hour. Then cover it and refrigerate it in the pan for at least 4 hours, preferably overnight.
Whisk the sour cream or yogurt, sugar, vanilla and orange zest. Spread over the chilled cheesecake.