I have a super fun recipe for you called Straightforward Cashew Lemon Cheezecake. It comes from Jill Nussinow’s newest cookbook, Vegan Under Pressure. If you belong to any of the Facebook Vegan Instant Pot Groups or are a pressure cooker fan, you are already familiar with Jill and her blog, The Veggie Queen.
Vegan Under Pressure contains a center spread with about 20 beautiful full-color photos. Jill gives you tons of pressure cooker info, tips and hints on how to pick out a pressure cooker that’s right for you. I love how thorough she is, and the illustrations on how to make helper handles for your pressure cooker is perfect!
I don’t use a stove-top pressure cooker and if you don’t there is still plenty of info that applies to you. In fact, all of the recipes can be made in my beloved Instant Pot! She even has a chapter with spice blend recipes and I’ve found that so helpful to readers in my own books.
You’ll find chapters on grains, beans, veggies, soups, mains, burgers and patties, sauces and fillings, plus appetizers and desserts. It’s a great a – z reference to pressure cooking with delicious recipes. If you have a pressure cooker tucked away, are curious about using one, or are one of the many people that just got an Instant Pot, I’d recommend Vegan Under Pressure to you.
(Hello there from inside my Instant Pot!) I used the rack that came with it. I folded down the handles because that’s the only way the pan I have would fit. It would be ideal if you had a pan slightly smaller than mine, but as long as it can go in and sit on the rack you are good to go.
You need to elevate the pan because you need to have water in the bottom of the pressure cooker and no one wants a soggy cheesecake!
Behold the helper handles above. Just take 2 long pieces of heavy-duty aluminum foil and fold lengthwise into 4ths. You’ll need these to lower the pan into the Instant Pot and to retrieve it once it’s done. I wish I made mine long enough that I could grab all 4 at the same time, so I’d recommend you to make yours longer than you think they should be.
Once you have the crust and filling in the pan, you cover it with more foil to keep the moisture out of the pan. I did find that there was still some condensation inside the aluminum foil, so I dabbed the cooked cheesecake with a clean paper towel to remove what was on the cake.
I tried my best to “just follow the recipe” and I did pretty well. I did taste the filling mixture in the blender and ended up adding another 1/4 cup coconut sugar because it wasn’t sweet enough for me. With that said it may be perfect for you, so taste before you do any adding.
I also added some lemon oil because lemon is my favorite dessert flavor and I like it strong. Again, you may not want to do this, but it spoke to me with a little extra zing. I could have zested an additional lemon to get that tang too.
Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure
I am not a dairy cheesecake fan, but I love vegan cheezecake as it’s usually not cloyingly sweet or overly fatty. This comes together rather easily but seems like a very special dessert. It can be served with a variety of fruit toppings, depending upon what’s in season. The star is the filling, although the crust is mighty tasty, too. You do, however, need to remember to soak the cashews for at least 2 hours in advance. To get the best results, you need to use a high-speed blender. You can also make this in a regular blender or food processor, but know that you won’t get the creamy result that is intended (it will still taste darned good). You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker. If you don’t want to make an oat crust, use your favorite raw crust. Recipe from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 1 cup quick oats
- 1/2 cup walnuts
- 1/2 cup chopped dates, soaked in 1/4 cup water for 15 to 30 minutes, drained, but reserve soaking liquid
- 1 cup cashews, soaked in 1 cup water for 2 to 4 hours
- 1/2 cup coconut flour
- 1/4 cup coconut palm sugar
- 1/2 cup vanilla nondairy milk
- 1 to 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder
- 1/2 cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheesecake
- Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of helper handles to enable you to remove the pan.
- To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.
- To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.
- Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the pan into the pressure cooker, using the helper handle, if necessary.
- Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.
- Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.