Turkey Rub with Essential Oils

Thanksgiving wouldn’t be the same without a turkey. We’ve come up with this delicious turkey rub recipe so you can benefit from the wonderful properties and flavors of essential oils this Thanksgiving.

Turkey Rub with Essential Oils

  • Difficulty: Easy
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Ingredients & Supplies:

  • 2–4 Tbsp. (25–50 g) brown sugar or organic cane sugar (optional)
  • 4 Tbsp. (57 g) butter, softened
  • 1 tsp. (4 g) kosher salt or Himalayan sea salt
  • 1/2 tsp. (1.5 g) garlic powder
  • 2–3 drops cassia essential oil
  • 3–5 drops rosemary essential oil
  • 3–5 drops thyme essential oil
  • 2–3 drops black pepper essential oil
  • 1 toothpick–1 drop ginger essential oil

Instructions:

  1. Add all ingredients to a glass bowl. Mix together using a hand mixer or fork.
  2. Rub onto the turkey (and inside the turkey) prior to cooking for a more subtle flavor or after cooking for stronger flavor (use a spoon or pastry brush to spread it around if the turkey is hot).

Note: If you are rubbing it onto an uncooked turkey, use the maximum number of essential oil drops. If you are rubbing it on a cooked turkey, use fewer essential oil drops unless you want a strong flavor.

Although you can use this turkey rub recipe no matter how you cook your turkey, we tested it on a frozen turkey breast that we cooked in an electric pressure cooker. It turned out delicious, so we want to share this recipe with you as well.

Pressure-Cooked Essential Oil Turkey Breast

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3.5 lbs. (1.5 kg) frozen turkey breast
  • Essential Oil Turkey Rub (recipe above..use the max number of essential oil drops)
  • 2 Tbsp. (28 g) butter (can take some from the turkey rub)
  • 1 apple, cut into large chunks
  • 1/2 onion, quartered
  • 1/2 tsp. (1 g) allspice berries
  • 2 stalks celery (optional)
  • 2 1/2 cups (600 ml) chicken broth
  • 1 tsp. (4 g) kosher salt or Himalayan sea salt
  • Fresh sage leaves (optional)

Instructions:

  1. Using your hand, spread the Essential Oil Turkey Rub over the entire turkey breast.
  2. In the pressure cooker, sauté the butter, apple, onion, allspice berries,
    and celery until the onion is translucent. Add the chicken broth to the pressure cooker.
  3. Place a trivet in the pressure cooker on top of the apple/onion mixture. Place the frozen turkey breast on the trivet. Sprinkle salt over turkey and lay sage leaves on top, if desired.
  4. Lock and seal the lid. Cook on high pressure for 45–50 minutes, and let the pressure release naturally before opening the lid.
  5. If you want the skin crispy, place the turkey breast along with some of the broth in a baking dish or roasting pan, and broil for 5 minutes or until golden brown.
  6. Allow to cool for 10 minutes before slicing.

Extra Ideas:

  • The juices make a delicious turkey gravy! Use a slotted spoon to scoop out the apple/onion mixture. Melt 4 Tbsp. (57 g) butter in a saucepan. Whisk in 1/4 cup (30 g) flour. Let cook for a couple minutes, then slowly add the turkey broth while continuing to whisk. Keep stirring for a couple more minutes until the gravy thickens.
  • If turkey is not frozen, cook on high pressure for 25–30 minutes with a natural pressure release.

Try these other Thanksgiving recipes & ideas:

Cranberry Sauce & Cream Cheese Dip

Cranberry sauce is a popular Thanksgiving dish, but it is one of those items that is too often just eaten from a can. If you’ve never tried to make your own cranberry sauce, then make a goal to try it this Thanksgiving! It’s so easy and tastes infinitely better than what you get from a can. Plus, you can add essential oils to increase the already tasty flavor and health benefits!

Cranberry Sauce

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

  • 1/2 cup (100 g) sugar
  • 1/4 cup (60 ml) honey
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) orange juice
  • 1 bag (12 oz.) fresh cranberries
  • 1 toothpick cassia or cinnamon essential oil
  • 1 drop orange essential oil

Instructions:

  1. Bring sugar, honey, water, and orange juice to a boil in a saucepan.
  2. Add cranberries. Bring to a simmer and cook, stirring occasionally, for about 10–15 minutes or until sauce thickens. Smash cranberries with the back of a spoon, if desired.
  3. Remove from heat, and allow to cool completely before stirring in the essential oils.
  4. Cover and refrigerate until ready to serve.


This cranberry sauce also makes a fantastic dip! If you have any left over after your Thanksgiving feast, spread it over some cream cheese, and set it out with some crackers. It’ll be gone before you know it!
If you only have a little left, you can always add some extra ingredients to make it spread a little further. Here are a few flavor combination ideas:

Basic Cranberry Cream Cheese Dip: leftover cranberry sauce, cream cheese. Spread cream cheese into a shallow bowl. Spread the cranberry sauce on top.

White Cheddar Cranberry Dip: leftover cranberry sauce, grated white cheddar cheese, cream cheese, fresh cranberries. Mix it all up, and heat in the oven until bubbly.

Cranberry Cream Cheese Salsa: leftover cranberry sauce, minced jalapeno pepper (seeds removed), 1 toothpick cilantro essential oil (or chopped fresh cilantro), 1 toothpick cumin essential oil, green onions, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

Crunchy Cranberry Dip: leftover cranberry sauce, celery, green onions, chopped walnuts, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

No matter how you enjoy your cranberry sauce, this recipe is a must-try this Thanksgiving!

Harvest Turkey Sloppy Joes

These Harvest Turkey Sloppy Joes put a fun autumn twist on the average sloppy joe. You’ll love the rich flavor, and your body will thank you for the healthier ingredients! Everyone who tried this recipe gave it a big thumbs up!

Harvest Turkey Sloppy Joes

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 1 lb. (450 g) ground turkey (for a vegan option, substitute this with 1 cup [190 g] dried green lentils)
  • 1 Tbsp. (15 ml) coconut oil or avocado oil
  • 1 1/2 cups (210 g) diced butternut squash
  • 1/2 red onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) tomato paste
  • 1 tsp. (2 g) mustard powder
  • 1 tsp. (2 g) ground cumin
  • 1/2 tsp. (1 g) paprika
  • 1 can (15 oz.) tomato sauce
  • 1 cup (245 g) canned pumpkin puree
  • 3–4 Tbsp. (45–60 ml) maple syrup
  • 2 Tbsp. (30 ml) apple cider vinegar
  • 1/2 tsp. (3 g) salt
  • 1–2 drops black pepper essential oil
  • 2 drops cumin essential oil
  • 1–2 drops rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.
  2. If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).
  3. Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.
  4. Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
  5. Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.

Autumn Chocolate Brittle

This chocolate brittle is so yummy! Who doesn’t like orange- and cinnamon-flavored chocolate topped with dried cranberries and pumpkin seeds? (If you don’t, then maybe this post isn’t for you—but you are seriously missing out!) This recipe is as healthy as you make it. You can make the chocolate as dark as you please and add lots of dried fruit and seeds to get a good source of antioxidants and fiber, along with the benefits of the essential oils. You can also make this mostly chocolate (sweetened to your preference) and eat it for dessert. Either way you like it, we’ll show you how to make it.

Autumn Chocolate Brittle

  • Difficulty: Easy
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Ingredients:

  • Chocolate (your favorite bar, or use the recipe below)
  • Pinch of salt
  • 1–3 toothpicks cinnamon or cassia essential oil
  • 1–3 toothpicks clove essential oil
  • 1–3 toothpicks orange essential oil
  • Dried cranberries
  • Shelled pumpkin seeds (also called pepitas)
  • Pumpkin pie spice (optional)

Instructions:

  1. Line a baking sheet with parchment paper (you can spray or oil the baking sheet to help the parchment paper stick to the sheet), and set aside.
  2. Melt the chocolate, or make the recipe below.
  3. Add salt and essential oils to taste. Start with a toothpick of each oil, and keep adding until you like the taste.
  4. Pour the melted chocolate onto the parchment paper, and spread as thin as you like.
  5. Sprinkle the cranberries and pumpkin seeds over the chocolate to your liking.
  6. Sprinkle the chocolate with pumpkin pie spice for a little extra flavoring, if desired.
  7. Let the chocolate come to room temperature; then freeze it until it’s completely solid.
  8. Once solid, use a knife or your hands to break the chocolate into fragments.
  9. Store any leftovers in the freezer or the refrigerator.

Homemade Chocolate

  • Servings: 2–2 1/2 cups (480–600 ml) melted
  • Difficulty: Easy
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Ingredients:

  • 30 cocoa butter wafers (about 2.5 oz.)
  • 1/2 cup (60 g) cocoa or cacao powder
  • 2–4 Tbsp. (30–60 ml) maple syrup or powdered sugar
  • 3–4 Tbsp. (20–27 g) powdered milk (optional; omit if using maple syrup)

Instructions:

  1. Melt the cocoa butter wafers in a double boiler over medium heat.
  2. Once mostly melted, mix in the rest of the ingredients. Keep stirring until everything is fully melted and combined.
  3. Feel free to taste it and add more maple syrup or sugar if you want it sweeter.

For a healthy dark chocolate version: use cacao powder and maple syrup. Omit the powdered milk.
For a sweeter milk chocolate version: use cocoa powder, powdered sugar, and powdered milk.

Chunky Apple Cinnamon Muffins

Delight your tastebuds with the wonderful flavors of autumn that abound in these Chunky Apple Cinnamon Muffins!

Chunky Apple Cinnamon Muffins

  • Servings: 9–10
  • Difficulty: Moderate
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Muffin Ingredients:

  • 1 cup (120 g) white whole wheat flour
  • 1 Tbsp. (8 g) arrowroot powder or cornstarch
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 1/2 tsp. (1 g) allspice (optional)
  • 2 large eggs
  • 1/2 cup (142 g) plain greek yogurt
  • 1 tsp. (5 ml) vanilla extract
  • 1/3 cup (67 g) cane sugar or lightly packed brown sugar
  • 1/4 cup (60 ml) melted coconut oil
  • 2 cups (200 g) peeled and chopped apple (we used Granny Smith, but you could use sweeter apples)
  • 2–3 drops cinnamon or cassia essential oil
  • 1–2 drops clove essential oil
  • 1/2 cup (80 g) raisins (optional)
  • 1/2 cup (50 g) chopped walnuts (optional)

Cinnamon Topping Ingredients:

  • 3 Tbsp. (22.5 g) whole wheat flour
  • 1/4 cup (40 g) old-fashioned oats
  • 3 Tbsp. (37.5 g) coarse cane sugar or brown sugar (not packed)
  • 2 Tbsp. (24 g) coconut oil, plus more if needed
  • 1 toothpick cinnamon or cassia essential oil

Instructions:

  1. Preheat the oven to 350ºF. Grease a muffin tin.
  2. In a large bowl, mix the flour, arrowroot powder or cornstarch, baking soda, salt, and allspice until combined.
  3. In another bowl, mix together eggs, yogurt, vanilla extract, sugar, and essential oils until well combined.
  4. Melt coconut oil on the stove over low heat.
  5. While the coconut oil is melting, peel and finely chop the apples. Toss chopped apples in with the flour mixture. Stir to coat the apples with the flour mixture before they brown. This step helps with evenly dispersing the apples throughout the muffins.
  6. Pour wet ingredients and melted coconut oil into the flour/apple mixture. Add raisins and walnuts, if desired, and stir until just combined. Be careful not to overmix, or the muffins will turn out dense.
  7. Spoon the mixture into the muffin cavities, filling each one about 3/4 full.
  8. Cinnamon Topping: In another bowl, stir together the flour, oats, and coarse cane sugar or brown sugar. Add 2 Tbsp. (24 g) of coconut oil, and stir in a toothpick of cinnamon essential oil. Add a little more coconut oil if too dry or a little more flour or oats if too wet.
  9. Top each muffin with the cinnamon topping.
  10. Fill any empty cavities of the muffin tin with water to ensure even baking.
  11. Bake for 20–25 minutes or until a toothpick inserted in the middle comes out clean.
  12. Allow muffins to cool for 5–10 minutes before eating.

Black Bean Chili and Rosemary Cornbread

This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.

Black Bean Chili

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 tsp. (10 ml) olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
  • 3 cloves garlic, minced
  • 1 lb. (450 g) organic, grass-fed ground beef
  • 1 (14.5 oz.) can dark red kidney beans, drained and rinsed
  • 2 (14.5 oz.) cans black beans, drained and rinsed
  • 2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
  • 3 Tbsp. (45 ml) tomato paste
  • 1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
  • 2 tsp. (5 g) unsweetened cocoa or cacao powder
  • 2 Tbsp. (16 g) chili powder
  • 2 tsp. (4.5 g) paprika
  • 1/2 tsp. (2.5 g) kosher salt, or to taste
  • 2 cups (480 ml) beef broth
  • 2–3 drops cumin essential oil
  • 1 drop black pepper essential oil
  • 1 drop coriander essential oil

Optional Toppings:

  • Grated cheese
  • Sour cream
  • Avocado slices
  • Green onions
  • Cilantro
  • Hot sauce

Instructions:

  1. Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
  2. Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
  3. In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
  4. Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.

*Cooking Times:

  • Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
  • Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
  • Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.

Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.

Rosemary Cornbread

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 6 Tbsp. (85 g) butter
  • 1 cup (155 g) cornmeal
  • 3/4 cup (90 g) flour
  • 1 Tbsp. (12.5 g) sugar
  • 1 1/2 tsp. (7 g) baking powder
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 2 large eggs
  • 1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
  • 1–2 drops rosemary essential oil

Instructions:

  1. Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
  2. If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
  5. Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
  6. Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
  7. Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
  8. Remove the cornbread from the oven, and let it cool for 10 minutes before serving.

Roasted Chicken and Fall Vegetables

We are so excited to share this delicious recipe with you! It is really easy to make and uses our Essential Oil BBQ Rub from our Essential Oil Spice Mixes for Savory Dishes post. Everyone who tried this rub loved how it tasted on our roasted chicken and fall vegetables!

Roasted Chicken and Vegetables

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

  • 1 small butternut squash (halved lengthwise, seeded, and cut into 1/4″ half moons)
  • 4–6 carrots, cut into small chunks (about 1–2 inches [2.5–5 cm] long)
  • 2–4 medium potatoes, cut into small chunks (about 1–2 inch cubes)
  • 1 cup (150 g) seedless red grapes
  • 1 Tbsp. (15 ml) olive oil
  • Essential Oil BBQ Rub (we used the whole recipe)
  • 4–8 chicken thighs

Instructions:

  1. Position the oven rack in the upper third of the oven, and preheat to 425°F (220°C).
  2. Place squash, carrots, potatoes, and grapes in a large bowl with oil, and toss (or use hands) to coat the vegetables with oil. Add half the Essential Oil BBQ Rub, and continue mixing with hands until all the vegetables are coated. Arrange the vegetables and grapes in a single layer on a large rimmed baking sheet.
  3. Place the chicken thighs in the same bowl, and rub with the remaining spice mixture. Arrange skin-side-up on top of the fruit and vegetables.
  4. Roast until skin is browned and a thermometer inserted into the thickest part of the chicken registers to 165°F (about 35 minutes). If chicken or vegetables start to burn, move the pan to a lower rack to finish cooking. If the vegetables are done but the chicken skin needs a little help, try broiling for 1–2 minutes.

EO-Flavored Water: Cucumber Lime

Cucumbers are abundant this time of year. Perhaps you even have a bunch in your garden. Have you ever thought of using them to flavor water? Their flavor is subtle, but it’s so refreshing, especially when paired with lime essential oil. To make this essential oil–flavored water, just add a drop of lime essential oil to your water along with some cucumber slices.

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.

Tomato Basil Soup

If you have a garden this summer and need an idea that uses tomatoes, look no further! This soup is perfect for the cooling days and it pairs wonderfully with our Rosemary Artisan Sourdough Bread. It can even be frozen and thawed for a later meal—just remember to add the essential oils after it has been reheated.

Tomato Basil Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3 Tbsp. butter, avocado oil, or coconut oil
  • 2 medium onions, diced or coarsely sliced
  • 2–4 carrots, peeled and sliced
  • 3–4 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 1 quart bone broth
  • 5–6 large tomatoes, stems removed and chopped in half
  • 2 Tbsp. honey
  • Sea salt, to taste
  • 1 drop black pepper essential oil
  • 2 drops basil essential oil
  • 1/2 cup heavy whipping cream or 1 ripe avocado
  • Fresh basil leaves for garnish (whole leaves or cut ribbons)

Instructions:

  1. In a soup pot, saute butter/oil, onions, and carrots for 3–4 minutes until softened. Add garlic and tomato paste; stir for another minute.
  2. Pour in the bone broth, and add the tomatoes.
  3. Reduce heat to medium low and allow the soup to simmer for 20–30 minutes.
  4. Transfer soup to a blender (or use an immersion blender) and add honey, cream or avocado, and essential oils. Blend until smooth or as chunky as you like. You can also remove some of the tomatoes and chop them a little smaller and add them back to the soup after blending it. Add salt to taste.
  5. Garnish with basil leaves and serve immediately.

Note: We like to make this in an electric pressure cooker. Follow the instructions above, but rather than simmering the soup, just secure the lid, seal the valve, and cook on high pressure (or use the soup setting) for 10 minutes then quickly release the pressure. Add honey and other ingredients before blending.

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.