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
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
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.
Ingredients
Crust
- 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
Filling
- 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
Instructions
- 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.
Marye says
I love cheesecake, this looks creamy and delicious!
Rebecca @ Strength and Sunshine says
The only kitchen appliance I don’t have….a pressure cooker!! From 4 blenders, 2 slow cookers, 3 food processors…..I still want a pressure cooker next 😉
Ruth says
I have had a stove top pressure cooker for ages. About a year ago I purchased the IP based on all the glowing reviews and I love it to pieces. Still use the stove top one as well, they both have their place in my kitchen. I have never “baked” a cake in it but am certainly game to try!
Shira says
I don’t have a pressure cooker, but keep seeing so much about those Instapots!
Susan says
I have an instant pot and love it!
Vanessa says
This looks so yummy! I have an instant pot but haven’t ever made a desert in it.
Heather B. says
I actually have several pressure cookers! I’ve have a 6 and an 8 qt Magefesa stovetop pressure cooker for close to 20 years and they’re still going strong! I recently added a 10 qt stovetop pressure cooker (I’m blanking on the brand, but I know it’s German and it was on sale on Woot), and I added an InstantPot to my repertoire last year. I absolutely love my pressure cookers… wouldn’t want to live without them!
Ingrid says
I have an Instant Pot, and I love it, but I have never made a cake in it. This cake looks delicious, I want to try it.
Corrine says
The one I have I’ve been using for 50 years! We received it as a wedding gift we received from Nancy Jaworski in 1963. =)
Lydia Claire says
We bought ours at the Kuhn Rikon Warehouse sale!
Jenny says
I have an instantpot.
kris says
Would love an instant pot cause I’m still scared by the regular pressure cookers from my childhood.
Kathleen says
Suggestions on how to make without a pressure cooker?
Kathy Hester says
Since it’s not my recipe I’m hesitant to guess. But you could probably bake it like a normal vegan cheesecake in the oven. I’d google a few recipes to see the details.
Gillian says
Oh this is perfect timing! I literally just bought the T-Fal 6.3 quart pressure cooker when it was on sale from Amazon last week.
Gillian says
Side note – when I try to pin the second image in the giveaway, I get an error message. The first Pinterest entry works, though!
Nutmeg Nanny says
This cheezecake looks fabulous! I can’t believe you used a pressure cooker to make it!
JW says
My wife and I just bought the T-fal P25107. Can’t wait to try out this delicious looking cheesecake.
Karen D says
I have a few: Fagor, Kuhn-Rikon and T-Fal stove-top, and Fagor LUX Duo electric
Kaitie says
not only does that sound amazing, your pictures are beautiful! I love the way you photograph food! Amazing dish!
JSD says
I use my Instant Pot frequently, but have never made a cake in it. I also love cheesecake and I love lemon, so this looks perfect.
Laura @MotherWouldKnow says
I just got an instant pot – this would be a great recipe to try the pressure cooker “function.” Love the idea and the garnishing with fruit looks scrumptious.
Chely C. says
I have a crappy pressure cooker. The gasket doesn’t seal well so as soon as it heats it leaks, thus releasing a jet stream of air. But I’ve been coveting an InstaPot.
Terri Cole says
I have an Instant Pot and I love it. I haven’t made a cake in it though.
Trish says
I just bought one from amazon! It’s the 7 in 1 Instant Pot. I love it. Still trying to figure out water ratios though!
Michaela says
I have a Fagor stovetop pressure cooker but to be honest I don’t use it much. Would love to learn more about pressure cooking!
Stephanie Torok says
I got an Instant Pot last fall and I use it more than anything now!
Amy Pantaleo says
I have the Instant Pot and I love it!
Amy Katz says
I love my Instant Pot! I’ve been using it for over three years.
Jennifer says
This looks wonderful and thank you for posting ! Did you use 1/4 cup sugar and then added another 1/4 cup, or just the 1/4? Sorry for my confusion! 🙂
Kathy Hester says
I ended up using 1/2 cup total.
Sarajane Huff says
If one didn’t want to use lemon juice, but still wanted a delicious cheezecake, what might one use instead? Lemon, as a rule, isn’t my favorite flavor. I understand that that’s really my problem, just wondering if anyone had any ideas…
Kathy Hester says
You could use a teaspoon or two of your favorite extract in place of the lemon juice.
Nancy says
I only have unsweetened and not vanilla nondairy milk. Can I just add extra vanilla and sugar to compensate?
Naomi says
Can this be made in advance? How long does it last in the refrigerator?
Kathy Hester says
Yes you can make it in advance. I’m not sure how long it lasts, but I’d guess a week.
Vickie says
Did you use the coconut palm sugar that’s a paste in a jar or the dry coconut sugar? I really want to try this recipe. Thank you for your time.
Kathy Hester says
Dry coconut sugar.