Hi Cindy – Amazon sells the Wilton Candy Melts https://www.amazon.com/Wilton-Orange-Candy-Melts-12-Ounce/dp/B0061TXUJC/ref=sr_1_1?ie=UTF8&qid=1530585456&sr=8-1&keywords=orange+candy+melts. You can also find them at Craft stores like Michaels.

Thanks Carol! So glad you loved it. Adding orange oil is a great idea 🙂

And it’s so pretty! I wanted to make sure the orange batter had plenty of orange taste so I added 1/4 teaspoon of Lorann double strength orange oil along with the orange zest….worked out perfectly. I also covered the pan with foil and added 3 minutes to the cooking time. This is the first cheesecake I made in the pressure cooker that didn’t crack or look like it had lumps and bumps-it came out perfect.

Thanks so much for sharing this recipe, Barbara-it’s a winning one for sure. 🙂

Hi Deb – not silly questions at all. You can really do it either way, and I’ve done it both ways and I don’t think it matters much. The crust is a little sweeter with the filling in, but I usually don’t take the time to remove it.

I haven’t made cheesecake with whipped egg whites before – not in the pressure cooker nor the oven. But if you love the recipe, I would give it a try in the pressure cooker and see what you think. I would be careful not to fill the pan more than 2/3’s full. Let me know how it goes.

Also, I have a favorite cheesecake recipe that I have made the conventional way for years. The egg whites are beaten separately and folded in. For the pressure cooker do you think I should not do that and just add the whole egg? Would it make it too light?

Thanks,

Deb

It’s 1/2 cup before melting. Enjoy!