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.