Tangerine Lemon Cheesecake

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!

Tangerine Lemon Cheesecake

  • Servings: 6–8
  • Difficulty: Moderate–Difficult
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Crust Ingredients:

  • 1 pack (136 g) graham crackers or digestive biscuits
  • 2 tsp. (8 g) sugar
  • 2 Tbsp. (28 g) butter, melted

Filling Ingredients:

  • 16 oz. (454 g) cream cheese, room temperature
  • 1/4 cup (60 ml) heavy whipping cream
  • 1/2 cup (100 g) sugar
  • 2 tsp. (5 g) all-purpose flour or 1 Tbsp. (10 g) potato starch (optional, but makes a denser texture)
  • 1 pinch sea salt
  • 1 tsp. (5 ml) vanilla extract
  • 1 drop tangerine or orange essential oil
  • 1 drop lemon essential oil
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature

Sweet Cream Topping

  • 1/2 cup (120 ml) sour cream or greek yogurt
  • 2 tsp. (8 g) sugar (more if using greek yogurt)
  • 1 toothpick tangerine essential oil (optional)

Instructions:

  1. Prepare a 6″ (15 cm) cheesecake pan by greasing it and lining the bottom with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the filling on top of the crust (make sure to cover the crust completely).
  7. 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.
  8. 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).
  9. 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.
  10. Cook on high pressure for 35 minutes, and allow the pressure to release naturally for 18 minutes before releasing the remaining pressure.
  11. 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.
  12. 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.
  13. 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!

Extra Ideas:

  • 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).


Lemon-Berry Sauce

  • Servings: 8–10
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3/4 cup (~110–15 g) frozen or fresh berries
  • 2 Tbsp. (30 ml) maple syrup, agave nectar, or honey
  • 1/4 cup (60 ml) water
  • 1 drop lemon essential oil

Instructions:

  1. If using frozen berries, place all berry topping ingredients in a pan on the stovetop, and heat just until the berries have thawed.
  2. Place berry topping ingredients in the food processor, and pulse until mixed.
  3. Use hot or cold to top cheesecake—either way it is delicious!

Note: Leftover berry sauce can be used to flavor plain yogurt or kefir, or it can be used on pancakes, waffles, or crepes.

Spinach Dip with Essential Oils

This savory dip is great to use as a refreshment at an essential oil class, a side at a potluck dinner, or even a unique camping appetizer!

Spinach Dip

  • Servings: 10–12
  • Difficulty: Easy
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Ingredients & Supplies:

  • 1 cup (227 g) sour cream
  • 8 oz. (227 g) cream cheese, room temperature
  • 3/4 cup (60 g) shredded parmesan cheese
  • 3/4 cup (115 g) chopped frozen spinach, thawed and drained of excess liquid
  • 1/4 cup (30 g) bacon bits (optional)
  • 1 cup (150 g) frozen or canned artichoke hearts, chopped (optional)
  • 4–5 cloves garlic, minced
  • Salt to taste
  • 2 drops rosemary essential oil
  • 1–2 drops lemon essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Mix ingredients, except essential oils, together in a medium bowl.
  2. Cook mixture over medium heat for 20 minutes or so until hot and bubbly. This can be done on the stovetop, in the oven, in a slow cooker, or wrapped in aluminum foil and grilled or roasted over an open fire.
  3. Once warm, stir in the essential oils.
  4. Serve with baguette slices, crackers, or veggie slices (carrot sticks, cucumbers, broccoli, etc).

Coconut Oil Tablets for Mouthwash or Oil Pulling

These coconut oil tablets are simple to put together and make oil pulling easy—just pop one in your mouth, and swish around for 5–20+ minutes. When finished, spit out in the trash (not in a sink, as coconut oil can clog pipes).

Oil pulling is said to reduce plaque and may prevent cavities. Coconut oil is naturally antibacterial and can help freshen your breath by killing the bacteria that causes halitosis (and cavities). Oil pulling gets its name because as you swish, you are pulling the oil through your teeth so it can reach even the hard-to-get spots that often develop cavities. Oil pulling expert Bruce Fife says that to maximize the benefits of oil pulling, it’s best to swish the coconut oil for 20 minutes. Even if you only use these as a mouthwash (and swish for only 5 minutes), you’ll still get a lot of benefits to your oral health from these little tablets.

Coconut Oil Tablets

  • Difficulty: Easy
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Ingredients & Supplies:

  • Coconut Oil
  • Essential Oil(s) of choice (see recommendations below)
  • Candy mold or small ice cube tray

Instructions:

  1. Place 1–3 tsp. (4–12 g) of coconut oil in each section of your mold or ice cube tray.
  2. Add 1–2 drops of essential oil per 1 tsp. (4 g) of coconut oil to each section. Use a toothpick or spoon to stir the oils together. Note: If you have a favorite oil or oil combination, you can simplify the process by melting down 1/2 cup (96 g) coconut oil and adding 20–40 drops of essential oil. Then pour or scoop the oil into the molds.
  3. Place the coconut oil tablets in the refrigerator to solidify.
  4. To use, pull out a coconut oil tablet from the refrigerator, place in mouth, and swish around for 5–20+ minutes. When done, spit the oil into the trash. Note: If you don’t like the feeling of oil on your teeth when you are done, try rinsing your mouth with a little salt water.

Essential Oil Suggestions:

Any of the following oils (or a combination) can be used for everyday oil pulling: lemon, orange, grapefruit, peppermint, or spearmint.
Any of the following oils (or a combination) can be used for oil pulling when battling a sickness or infection: clove, cinnamon, tea tree, or Protective Blend.

BlenderBottle® Homemade Raspberry Ice Cream

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.

BlenderBottle® Homemade Raspberry Ice Cream

  • Servings: 2–3
  • Difficulty: Easy
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Ingredients & Supplies:

  • 1 cup (240 ml) heavy whipping cream
  • 1–2 Tbsp. (15–30 ml) sugar or maple syrup
  • 1 tsp. (5 ml) vanilla extract
  • 1/2 cup (60 g) raspberries
  • 1 drop lime essential oil (Lemon or peppermint essential oil would also taste great!)
  • BlenderBottle® with Ball Whisk

Instructions:

  1. Place cream, sugar/maple syrup, and vanilla in a BlenderBottle®. Shake until the mixture thickens and doubles in size.
  2. Place raspberries and lime essential oil in a glass bowl. Smash and mix them with a fork. Add the raspberry-lime mixture to the BlenderBottle®, and continue shaking until well combined.
  3. Remove the ball whisk, and freeze for at least 3 hours or until solid.
  4. Warm a spoon under hot water, scoop out your ice cream, and enjoy!

Raspberry Lemon Popsicles

Cool off this summer with these delicious and refreshing popsicles! These treats are vegan and loaded with good fruit, healthy fats, and non-dairy milk, with the added benefit of lemon essential oil.

Raspberry Lemon Popsicles

  • Servings: 4–6
  • Difficulty: Easy
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Ingredients:

  • 1 cup (130 g) raspberries
  • 1 banana
  • 2 Tbsp. (24 g) coconut oil (optional)
  • 2/3 cup (160 ml) coconut milk or almond milk
  • 1 drop lemon essential oil

Instructions:

  1. Add all ingredients to a blender, and blend like you would a smoothie.
  2. Pour into popsicle molds, and freeze for at least 3 hours or until solid.

EO-Flavored Water: Strawberry Lemon

Mix up this refreshing drink and take it along with you to the park with your kids! It is easy to get dehydrated with the heat of summer, so change up the flavor of your water every now and then to remind yourself to stay hydrated. This strawberry lemon combination is perfect for spring or summer!

Guidelines for Adding Essential Oils to Your Water:

  • Make sure to use an essential oil–safe water bottle! Glass or metal cups, bottles, and straws work great. Plastic should be avoided, especially with cinnamon or citrus essential oils.
  • This Natural Essential Oil Emulsifier really helps disperse the oils throughout your water. Just add 1 drop of emulsifier for every drop of essential oil. If you don’t want to use the emulsifier, then remember to shake the bottle to mix in the oils before drinking. When taken internally, essential oils can irritate the mucous membranes—especially when concentrated on the surface of the water—so make sure to add an emulsifier or shake the bottle really well before drinking.
  • Remember, a little goes a long way! If you don’t know whether you’ll like the taste, start out small—dip a toothpick in the oil and swish it in your water (the more you dip, the more oil you’ll get). A good rule of thumb is 1 drop oil to 1–4 cups of water.
  • Safety Note: Essential oils are very concentrated, and it is easy to overload the body if adding oils to your water every day. Occasionally is fine, but make sure to give your body a break in between uses.

Refreshing Citrus Cooler

This refreshing drink is perfect for a hot summer day when you need something to help cool you down. Take this to your next summer party—it will be a hit!
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Essential Oil Spice Mixes for Savory Dishes

Essential oils can add a lot of flavor to cooking, but sometimes even a drop is too much for the dish. These spice mixes are an easy way to add a hint of additional flavor to your cooking with the help of essential oils! You may even enjoy adding a little to your plate if you like to salt your food.

AromaTools sells empty spice jars that are perfect for these spice mixes in 2 sizes: 1 oz. glass and 4 oz. plastic. Most of these recipes include ingredient lists for both sizes, so you can make these recipes in either jar. If you would like to try them out before making a larger batch, just follow the 1 oz. recipe. We also designed some labels that you can print onto our blank label sheets (large blank label sheet or small blank label sheet):
Large Labels (fit the larger jars)
Small Labels (fit either jar size)

One important thing to remember when using these spices—use them like you would salt. If you want more of the essential oil flavor, add more oils to the salt mixture, or add a toothpick or a drop of essential oil to the dish after cooking it.

Another tip: Make sure to use a slightly coarse salt (kosher salt and Himalayan sea salt are recommended). Do not use table salt—it will make these taste too salty. Also avoid the really coarse salt if you plan on adding more to your dish just before eating (unless you happen to like biting into large chunks of salt full of essential oil flavor . . . which isn’t necessarily a bad thing).

With Father’s Day just around the corner, try making these as a gift for the man who loves to cook!
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Spring Rain Diffuser Blend

Spring is here, and it often comes with lots of rain. Try diffusing this blend when you’re stuck inside during stormy days! If you need a diffuser, you can find many new styles at aromatools.com.

Essential Oil Spotlight: Lemon

Lemon essential oil (Citrus limon) is cold expressed from the rinds of the fruit. In order to get a kilo (2.2 lbs) of oil, 3,000 lemons are required.

Lemon essential oil has many uses since it has the following properties: anticancer, antidepressant, antiseptic, antifungal, antioxidant, antiviral, astringent, invigorating, refreshing, and tonic.

It is used primarily for air pollution, anxiety, atherosclerosis, bites/stings, blood pressure (regulation), brain injury, cold sores, colds (common), concentration, constipation, depression, digestion (sluggish), disinfectant, dry throat, dysentery, energizing, exhaustion, fever, flu, furniture polish, gout, greasy/oily hair, grief/sorrow, gum/grease removal, hangovers, heartburn, intestinal parasites, kidney stones, lymphatic cleansing, MRSA, overeating, pancreatitis, physical energy, postpartum depression, purification, relaxation, skin (tones), stress, throat infection, tonsillitis, uplifting, varicose veins, and water purification. See Modern Essentials for many other uses for lemon essential oil.

Historically, lemon has been used to fight food poisoning, malaria and typhoid epidemics, and scurvy. (In fact, sources say that Christopher Columbus carried lemon seeds to America—probably just the leftovers from the fruit that was eaten during the trip.)

Application Methods for Lemon Essential Oil and Safety Data

Aromatic: Use a diffuser or put a few drops of lemon essential oil on a cloth, tissue, nasal inhaler, or the palms of your hands to breathe it in. Lemon oil promotes health, healing, physical energy, and purification when used aromatically. Its fragrance is invigorating, enhancing, and warming.

Topical: Lemon essential oil can be applied neat (with no dilution) when used topically. Apply directly on area of concern or to reflex points. Lemon oil can sensitize the skin to ultraviolet light within 12 hours of use. So exercise caution here, and avoid direct sunlight for up to 12 hours after using on skin.

Internal: Lemon essential oil can be taken internally, and it is often used as a flavoring in cooking. Put 1–2 drops of lemon oil under the tongue or in a beverage. It can also be taken in capsules.

5 Ways to Use Lemon Essential Oil

1. Aromatic
The aroma of lemon essential oil can help you get energized in the morning—try a few drops in the corner of your shower stall to circulate with the water vapor. Lemon aroma can also help relieve anxiety or lift a depressive mood. Diffused lemon helps disinfect the air to prevent the spread of sickness, and it facilitates recovery from colds. Try diffusing lemon essential oil alone or in one of the following recipes:
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