No dairy for you!
We need a savory cheesecake especially when it can be made in an Instant Pot. We just do.
It looks really good…right? It’s a savory cheesecake!
I’m finding there are a lot of people out there that don’t eat dairy, and are switching to either a dairy-free diet or completely Plant Based. It’s a little surprising to me.
In the past few weeks, I’ve been asking what types of recipes you, my awesome readers, would like to see for Shavuot – a primarily dairy holiday. I was slightly amazed at the number of requests I had for “dairy impostor” recipes. In other words, traditional diary recipes made dairy-free.
Fun!
It’s all about plant based cheesecake
What to do? What to do?
When we talk about Shavuot foods the ones that immediately come to mind are cheesecakes, blintzes, lasagna and fish. The first three are nearly always dairy.
For Passover, I came up with a dairy-free recipe for Almond Cream Cheesecake using easy to make homemade Almond Cream Cheese. This was the perfect solution for the dairy shunners looking for a traditional cheesecake that appears and tastes like it’s made from dairy ingredients.
Chocolate Marbled Almond Cream Cheesecake for dessert…check!
Dairy free dessert cheesecake…check!
But not about the (dairy) cheese
As a primarily dairy-free eater and cheese lover, I exist on vegan versions of cheese. It’s almost like my body has a conflict of interest. I love cheese…but my body doesn’t.
Bummer.
I have a refrigerator full of different varieties of Plant Based cheeses. I’m very partial to the Kite Hill almond based cream cheeses. And no, they are not paying me to say this…although wouldn’t it be nice…
Anyway.
Love this cream cheese! It’s great in a savory cheesecake!
I especially love the chive cream cheese, but I’m also having trouble with things like chickpeas and peas. Having an almond based almost-tastes-like-the-real-thing cream cheese makes me incredibly happy. I wanted to make something out of my fave for Shavuot.
Putting chive in cheesecake wasn’t too far a stretch.
Savory cheesecake versus sweet
I make a great cheesecake. I am worldwide famous for my Heath Caramel Toffee Cheesecake.
THE Heath Caramel Toffee Cheesecake. A family secret recipe…
No. You can’t have the recipe. It’s locked in a vault for family only.
As a fabulous cheesecake maker, I thought about making a savory cheesecake side dish. It would be a great accompaniment to salmon, and tasty on green beans. If I made it in my Instant Pot, then I could make a wonderful, cute little savory cheesecake that would be just the right size as a side dish.
Perfect.
What about the crust?
What was I going to do about the crust. I wanted the crust to be light and fluffy, not heavy. With a savory, heavier cheesecake I didn’t want the base to be too filling. It’s purpose is primarily as a delivery system for the cheesy topping. Like…
A pancake.
I figured if I used the springform ring as the mold for the pancake base, it would be exactly the right size for the cake.
It was!
I’m flipping out about how easily this pancake crust flips!
I was a little taken aback by how easily the big, thick pancake flipped. It was unexpected. The first crust I made had a little bit of extra batter splattage, but it was very simple to cut off to make the correct size.
Under Pressure
This should sound very familiar. As the author of the book Shabbos Under Pressure I have experience using pressure cookers. One of the foods that Electric Pressure Cookers (EPC’s) or Instant Pots are known for is making most excellent cheesecakes. Especially since I didn’t want to make a huge cake, the pressure cooker was the perfect cooking medium. I didn’t have to heat up my oven or kitchen, and ended up with a great cheesecake.
However…
The first attempt was not a rousing success.
Shocking, I know.
I accidentally didn’t cover the cheesecake in the pressure cooker and it had a ton of liquid on top of the finished cake and a lot of moisture had dripped down the sides of the pan to the bottom so I had a soggy, dense pancake crust. Not as appetizing as I wanted it to be.
Sad day.
The subsequent attempts were great – I just had to cover the cake with foil and not remove it until the cake had chilled.
The final result
I actually sat down with a slice of the Savory Instant Pot Chive Cheesecake after I finished taking all my photos and I was a little freaked out by how good it was on top of my green beans and on top of my salmon. It was really really good. Even if I was really really hungry.
Served with simple salmon and green beans. The Savory Chive Cheesecake really elevates the plate.
Here’s the recipe:
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Savory Instant Pot Chive Cheesecake – Plant Based
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 1 cheesecake 1x
- Category: Shavuot
- Method: Instant Pot
- Cuisine: Plant Based
- Diet: Kosher
Description
This flavorful, versatile plant based cheesecake is a rich side dish that’s a perfect accompaniment to pasta, vegetables, fish. Great for all dietary needs!
Ingredients
FOR THE CRUST:
1 cup flour (can be gluten free)
2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons JUST egg replacer (can use 1 large egg)
1 teaspoon canola oil
3/4 cup almond milk
non-stick vegetable spray
FOR THE CAKE:
8 tablespoons JUST egg replacer or 2 extra large eggs
2 (8-ounce) cartons Chive Kite Hill Cream Cheese, room temperature
1/4 cup roasted red peppers, drained
Additional roasted red peppers for garnish
1 1/2 cups ADDITIONAL WATER
Instructions
FOR THE CRUST:
Cut a parchment circle the size of the springform pan. Set aside.
In a medium bowl whisk together the flour, baking powder and salt. Whisk in the JUST egg replacer, canola oil and almond milk. Blend until smooth. Set aside.
Heat a large non-stick skillet over medium heat.
Remove the ring from the 6-inch springform pan and place it on the heated skillet. Spray the inside with non-stick spray.
Spoon the batter into the ring then spread with a spatula to even out.
Cook until the sides of the “pancake” appear cooked through. Carefully remove the ring from around the thick pancake. Using a large spatula, flip the pancake crust over to cook the second side.
Continue to cook until the crust is completely cooked through, around 5 minutes.
Re-assemble the springform pan. Place the prepared parchment circle into the pan. Carefully transfer the large pancake crust to the lined pan. Set aside.
FOR THE CAKE:
Using an electric mixer with a paddle attachment, beat together the JUST egg and the Chive Cream Cheese until just smooth. Do not overbeat.
Gently stir in the roasted red peppers until just combined.
Spoon the batter over the prepared pancake crust. Top with additional drained roasted red peppers for garnish.
Cover tightly with aluminum foil.
Pour the 1 1/2 cups of ADDITIONAL WATER into the bowl of the Instant Pot.
Place the springform pan on a rack with handles and gently lower the rack into the Instant Pot.
Lock the lid and close the pressure valve.
Cook using manual high pressure for 30 minutes, then let the pressure release naturally for 10 minutes.
Refrigerate covered for at least four hours.
Serve sliced into wedges.
Notes
- The crust on this cake is fairly thick. For a thinner crust halve the pancake crust recipe.
You can make this recipe fully glutenous. Replace the gluten free flour with all purpose flour.
- If you prefer, you can use real whole eggs as described in the ingredients.
- This recipe can be made dairy. Simply replace the Plant Based Kite Hill Cream Cheese with an equivalent amount of traditional dairy cream cheese.
- If you don’t have an Instant Pot or other EPC (Electric Pressure Cooker), you can bake the cheesecake in the oven for 30-45 minutes at 350°F.
- You can substitute another savory flavor of cream cheese for the Chive.
Nutrition
- Serving Size: 1/8 cake
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
This is what the inside looks like….
A closeup…check out this creamy goodness! Dairy Free Savory Plant Based Cheesecake !
MORE BLINTZ RECIPES
If you’re looking for some more awesome blintz recipes from Kosher Everyday, just click on the image!
CHEESECAKE RECIPES
These are some of my all time favorite Cheesecake recipes, just click on the image!
FISHING FOR MORE FISH
Are you looking for fish recipes for your Mother’s day brunch or Shavuot meals? Click on the image for more recipes!
MORE SHAVUOT RECIPES
In case you still are looking for more recipes for Shavuot, here are some of the best from Kosher Everyday!
What are YOU making for Shavuot this year? I’d love to hear from you!
Also, don’t forget to follow me on Instagram @koshereveryday! You don’t want to miss any of the fun and excitement!
Savory Instant Pot Chive Cheesecake
- Prep Time: 20 minutes
- Array: Array
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 1 cheesecake 1x
- Category: Shavuot
- Method: Instant Pot
- Cuisine: Plant Based
- Diet: Kosher
Description
This flavorful, versatile plant based cheesecake is a rich side dish that’s a perfect accompaniment to pasta, vegetables, fish. Great for all dietary needs!
Ingredients
For the Crust:
1 cup flour (can be gluten free)
2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons JUST egg replacer (can use 1 large egg)
1 teaspoon canola oil
3/4 cup almond milk
non-stick vegetable spray
For the Cake:
8 tablespoons JUST egg replacer or 2 extra large eggs
2 (8-ounce) cartons Chive Kite Hill Cream Cheese, room temperature
1/4 cup roasted red peppers, drained
Additional roasted red peppers for garnish
1 1/2 cups ADDITIONAL WATER
Instructions
For the Crust:
Cut a parchment circle the size of the springform pan. Set aside.
In a medium bowl whisk together the flour, baking powder and salt. Whisk in the JUST egg replacer, canola oil and almond milk. Blend until smooth. Set aside.
Heat a large non-stick skillet over medium heat.
Remove the ring from the 6-inch springform pan and place it on the heated skillet. Spray the inside with non-stick spray.
Spoon the batter into the ring then spread with a spatula to even out.
Cook until the sides of the “pancake” appear cooked through. Carefully remove the ring from around the thick pancake. Using a large spatula, flip the pancake crust over to cook the second side.
Continue to cook until the crust is completely cooked through, around 5 minutes.
Re-assemble the springform pan. Place the prepared parchment circle into the pan. Carefully transfer the large pancake crust to the lined pan. Set aside.
For the Cake:
Using an electric mixer with a paddle attachment, beat together the JUST egg and the Chive Cream Cheese until just smooth. Do not overbeat.
Gently stir in the roasted red peppers until just combined.
Spoon the batter over the prepared pancake crust. Top with additional drained roasted red peppers for garnish.
Cover tightly with aluminum foil.
Pour the 1 1/2 cups of ADDITIONAL WATER into the bowl of the Instant Pot.
Place the springform pan on a rack with handles and gently lower the rack into the Instant Pot.
Lock the lid and close the pressure valve.
Cook using manual high pressure for 30 minutes, then let the pressure release naturally for 10 minutes.
Refrigerate covered for at least four hours.
Serve sliced into wedges.
Notes
- The crust on this cake is fairly thick. For a thinner crust halve the pancake crust recipe.
- This recipe can be made fully glutenous. Replace the gluten free flour with all purpose flour.
- This recipe can be made using whole eggs as described in the ingredients.
- This recipe can be made dairy. Simply replace the Plant Based Kite Hill Cream Cheese with an equivalent amount of traditional dairy cream cheese.
- If you don’t have an Instant Pot or other EPC (Electric Pressure Cooker), you can bake the cheesecake in the oven for 30-45 minutes at 350°F.
- You can substitute another savory flavor of cream cheese for the Chive.
Nutrition
- Serving Size: 1 slice
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