VEGAN BAKED CHEESECAKE | nut free, high protein

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Today I’m sharing my favourite vegan baked cheesecake recipe with you guys. It’s nut free, high in protein, super simple to make and absolutely delicious!

Recipe: https://alexandrareuter.com/blog/vegan-baked-cheesecake-high-protein-tofu-nut-free

Bake the cake at 180˚C and let it set for at least 3 hours or overnight before slicing and tugging in! 🙂

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