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1
Puree ricotta in a food processor until smooth.
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2
Scraping down the sides.
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3
Add the sugar and puree for approximately 1 minute so that it is not grainy.
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4
Add the eggs, vanilla, orange zest and salt.
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5
Puree until smooth and combined.
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6
Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl.
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7
Place pie crust on top of the plate and pour the filling into the pie crust.
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8
Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake.
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9
Secure with lid and cook on high setting for 1 1/2 hours, or until set.
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10
Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
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11
For Topping:
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12
In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt.
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13
Stir in the chopped peaches and heat over medium heat.
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14
Cook until liquid thickens about 5 minutes.
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15
Remove from heat and serve warm over a slice of cheesecake.
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16
Oven Instructions:
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17
Preheat oven to 325 degrees F.
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18
Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin.
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19
Pour the filling into the crust.
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20
Add about 1-inch of warm water into the bottom of the baking dish and cover with foil.
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21
Using a skewer, pierce about 12 holes into the foil to allow steam to vent.
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22
Bake for 50 minutes to 1 hour or until cheesecake set.
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23
Remove cheesecake from water bath and let rest on the counter for 30 minutes.
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24
Then place in the refrigerator for 30 minutes or until chilled.
