Do you have a pressure cooker? We love the way pressure cookers cook dishes faster and more “hands off.” Although cheesecake is often viewed as time consuming and a little tricky, cooking a cheesecake in the pressure cooker makes it fairly easy to get just right every time. The nice thing about using a pressure cooker is that it creates a built-in water bath that prevents cracking and gives the cheesecake a creamier texture.
We used an electric pressure cooker (Instant Pot®) and a 6″ × 3″ push pan. You can use a springform pan or even small (4–8 oz.) widemouthed mason jars for individual servings. If you have a stovetop pressure cooker, then heat it until you have low pressure and cook for 35 minutes; then remove from heat and allow the pressure to release naturally.
We know that not everyone has a pressure cooker, but they are a growing trend for a reason! If you don’t have a pressure cooker, just add 2 drops of citrus essential oil to your favorite cheesecake recipe, and bake it as normal. You’ll love the hint of citrus the oils add to the dish!
Prepare a 6″ (15 cm) cheesecake pan by greasing it and lining the bottom with parchment paper.
Crust: To make the crust, place crackers and sugar in a blender, and pulse until small crumbs form.
Add the melted butter, and pulse until combined.
Firmly press the mixture in the bottom of the pan and up 1″ (2.5 cm) of the side of the pan. Place the pan in the freezer while you work on the filling.
Filling: For the filling, blend together the cream cheese, sugar, flour, vanilla extract, and essential oils in an electric stand mixer or with a sturdy hand mixer. Blend until the mixture is smooth.
Add the eggs and egg yolk one at a time, lightly mixing until just combined with each egg. Be careful not to overmix the eggs.
Pour the filling on top of the crust (make sure to cover the crust completely).
Pat the sides to get out as many air bubbles as possible. This can take a few minutes. You can also pop the air bubbles that come to the surface with a pointy knife or fork.
Cover the cheesecake with a paper towel, and then secure the paper towel with aluminum foil. Make sure none of the paper towel is visible (it can act as a wick and bring moisture to the surface of the cheesecake). Place the cheesecake in the middle of an aluminum sling (a long section of aluminum foil folded in thirds lengthwise).
Pour 1 1/2 cups (360 ml) of water into the pressure cooker, and place the trivet in the pot. Lift the cheesecake using the aluminum sling, and gently place it in the pressure cooker. Fold the sling over the cheesecake and secure the lid in place. Make sure the pressure valve is sealed.
Cook on high pressure for 35 minutes, and allow the pressure to release naturally for 18 minutes before releasing the remaining pressure.
After all the pressure has been released, gently lift the cheesecake out using the aluminum sling. Remove the foil and paper towel. Tilt the cheesecake pan, and dab off any liquid from the side of the pan. The center of the cheesecake should be a little jiggly, but not wet. Note: If it doesn’t look cooked enough (i.e., it looks too wet), return cheesecake to pressure cooker, and cook for 5 minutes with an 18-minute natural pressure release.
Sweet Cream Topping: Mix up the sweet cream topping by whisking the sour cream and sugar together until combined. Stir in a toothpick of tangerine essential oil if you want a little extra citrusy flavor. Spread the mixture on top of the cheesecake. Let cool on a wire rack for at least 1 hour.
Lightly cover, and chill in the refrigerator. The pan can be removed easily after an hour in the refrigerator. If you want to eat it by that point, no one will blame you! However, the texture will improve significantly if it can chill in the fridge for at least 4 hours. Enjoy!
If you don’t have a cheesecake pan, you can use small mason jars for single servings—just divide the ingredients among each of the jars. For 4 oz. widemouthed jars, cook for 4 minutes with a 15-minute natural pressure release. For 8 oz. widemouthed jars, cook for 7 minutes with a 15-minute natural pressure release.
If you have a stovetop pressure cooker, heat it until you have low pressure, and cook for 35 minutes; then remove from heat, and allow the pressure to release naturally.
Try experimenting with different cookies for the crust. Chocolate sandwich cookies, Biscoff®, vanilla wafers, ginger snaps, or other crispy cookies can be used.
This cheesecake tastes especially yummy when topped with this Lemon Curd or our Lemon-Berry Sauce (recipe below).
Don’t have an ice cream maker? Try making ice cream in a BlenderBottle®! It’s a fun activity for a family or small group. Just throw the ingredients in, take turns shaking it up until it gets thick, then freeze until solid and ready to eat. The ball whisk gives it a great texture and makes the mixing part easier. If you have a larger group, you can put your mixture in a few different pint- or quart-sized mason jars and move the ball whisk from one jar to the next until all jars have been shaken and frozen.
This delicious cake was loved by all who tried it—including those who don’t normally like grapefruit! The cake is a perfect balance of tart and sweet with an incredibly moist texture. It is sure to be a hit at your next dinner party, essential oil class, bridal or baby shower, or wherever you choose to share it. Continue reading →
If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.
If you are one of the many people who make a resolution to eat healthier this new year, then you should give this recipe a try! Even though these cookie bites are so delicious, they are also packed with protein and a variety of nutrients to give you a little burst of energy. Just pop one in your mouth when you need a snack or when you have a craving for something sweet!
1/2 cup (125 g) almond butter (or other nut butter)
1/3 cup (80 ml) honey
1/2 cup (96 g) coconut oil
3/4 cup (139 g) cooked quinoa*
1/2 cup (55 g) unsweetened shredded coconut
2–5 drops peppermint essential oil (you could also use orange, cinnamon, or cardamom essential oil, but you may want to start with less)
Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
Place on a cookie sheet lined with parchment paper or in a silicone mold.
Place in the refrigerator until firm.
Store in an airtight container in the refrigerator for up to 1 week.
*Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water. You can also cook the quinoa in a rice cooker as you would cook regular white rice.
1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)
Preheat the oven to 425°F (220°C).
In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!
Here are a few other recipes to round out your Thanksgiving meal:
In a mixer, whip all ingredients together until fluffy.
Note: if you aren’t a huge fan of cinnamon, you can start small by dipping a toothpick in the oil and stirring it into the cream. Taste the cream, then add another toothpick dipped in oil if you think it needs it.