That’s right, a recipe for Lavender Cheesecake made in your Instant Pot! I also found a recipe for a delicious crust made with honey and almond flour that is amazing. Find a reason to make this ASAP!
When I first got my Instant Pot, I flipped through the cookbook that came with it and saw that you could make cheesecake?!?!? I was intrigued and a little skeptical and had to try it for myself. I decided to make a lavender cheesecake because I love lavender and why not?
The lavender is very subtle and pairs perfectly with the honey almond crust. I used almond flour because I had it left over from my macaron fiasco (see POST here). I’m so glad I had it because it was a great addition. You need a springform pan and trivet for your Instant Pot. I purchased an inexpensive set on Amazon HERE and I use everything from the set.
Prepare the crust first, you will need a little over an hour from start to finish or you can make ahead of time. It takes a little longer than a usual crumb and butter crust, but like I said, totally worth it.
Lavender Cheesecake Crust Ingredients
6 tablespoons unsalted butter, softened
2 tablespoons brown sugar
2 tablespoon sugar
2 tablespoons honey
¼ teaspoon vanilla
1 ¼ cups almond flour
¼ teaspoon salt
1. Preheat oven to 350 and line baking sheet with nonstick mat or paper.
2. Place butter and sugars in a bowl and beat until well combined.
3. Add honey and vanilla and continue to mix.
4. Add flour and salt and mix completely.
5. Spread batter on the baking sheet into a thin sheet, about ¼ inch or so thick.
6. Bake for 20 min until nice and crispy, remove and place on a cooling rack in the fridge for about 10-15 minutes.
7. Break pieces into a food processor and pulse into crumbles. The mix will be nice and buttery and easy to mold into your greased springform pan.
8. Bake in the oven for 10 minutes and let cool on a rack while you prepare to fill.
24 oz cream cheese, room temp
⅔ cup of sugar
1 tablespoon ground lavender (I used my coffee grinder, see post HERE)
⅛ teaspoon salt
4 eggs, room temp
1 tablespoon lemon juice
1 teaspoon vanilla
1. Place cream cheese in mixer and beat until smooth.
2. Add sugar, lavender, and salt and continue to mix until everything is combined.
3. Add lemon juice and vanilla and continue mixing.
4. Add each egg one at a time and fully incorporate each before adding the next and beat until smooth.
5. Pour filling into pan and tap on counter to remove air bubbles and level.
6. Pour 1 cup water into Instant Pot and place a trivet on the bottom.
7. Make a foil sling and carefully place the pan onto trivet. Fold sides of foil sling so they don’t get in the way of the lid.
8. Lock lid in place and set Instant Pot on high-pressure cook for 25 minutes.
9. Once complete, allow natural pressure release for 10 minutes and then release the rest of the steam carefully.
10. Remove lid quickly to avoid condensation from dripping on cheesecake. Use the corner of a paper towel to carefully soak up water on top of cheesecake.
11. Use a sling to remove the cheesecake and cool on a wire rack for 1 hour.
12. Place in the fridge for at least 4 hours before serving.
I really wanted some fresh lavender for these pictures but it’s February and it was not going to happen. I also should have tapped my pan on the counter a little more because there were still air pockets….but whatever, it still tastes good! This recipe was inspired by a recipe in Eating Well magazine.
To get the purple decorative topping, take some white chocolate chips and cook in the microwave for 30-second intervals until melted (be careful not to burn them!). Add 1 teaspoon vegetable oil to thin out and then add red and blue gel food coloring. Continue to stir to combine and add more oil as needed to get the consistency you want.
A quick note: this recipe makes a lot of cheesecake filling. I have a springform pan made for the 6 quarts Instant Pot and had enough filling for 2 cheesecakes. I used the remaining filling to make mini cheesecake cupcakes, post coming soon!
Lastly, if you don’t have an instant pot, you can make this delicious cheesecake in the oven. Prepare as above but wrap the entire outside of the pan with foil. Pour the filling into the pan on the crust. Place the springform pan on a roasting pan and pour enough boiling water to cover about an inch of the side of the pan. Place in oven and bake at 350 for about an hour until the cheesecake is barely jiggly in the middle. Let the cheesecake cool in the water bath on a wire rack for about an hour. Remove the pan from the water and remove the foil. Refrigerate for at least 4 hours.
Thanks for checking out this recipe, and as always, I love to hear from you!
Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follows all safety guidelines.