Instant Pot Lavender Cheesecake
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 leftover 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 and I use everything from the set all the time.
Prepare the crust first, you will need a little over an hour from start to finish or you can it make ahead of time. It takes a little longer than a usual crumb and butter crust, but as I said, it’s totally worth it.
- 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
- 24 oz cream cheese, room temp
- ⅔ cup 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
- Preheat oven to 350 and line baking sheet with a non-stick mat or paper.
- Place butter and sugars in a bowl and beat until well combined. Add honey and vanilla and continue to mix. Add flour and salt and mix completely.
- Spread batter onto the prepared baking sheet into a thin sheet, about ¼ inch or so thick.
- Bake for 20 min until nice and crispy, remove and place on a cooling rack in the fridge for about 10-15 minutes.
- 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.
- After molding onto the bottom and sides of the pan, bake in the oven for 10 minutes and let cool on a rack while you prepare the filling.
- Place cream cheese in mixer and beat on medium until smooth. Add sugar, lavender and salt and continue to mix until everything is combined.
- Add lemon juice and vanilla and continue mixing. Add each egg one at a time and fully incorporate each before adding the next and beat until smooth.
- Pour filling into pan and tap on counter to remove air bubbles and level.
- Make a foil sling (see picture) and place the trivet in the bottom of the Instant Pot and then carefully place the cheesecake pan on top of the trivet. Fold sides of foil sling so they don't get in the way of the lid. Slowly pour 1 cup water into the bottom of the Instant Pot careful not to spill on cheesecake.
- Lock the lid in place and set your Instant Pot on high-pressure cook for 25 minutes.
- Once complete, allow natural pressure release for 10 minutes and then release the rest of the steam carefully.
- Remove the lid quickly and carefully 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 the sling to remove the cheesecake and cool on a wire rack for 1 hour (be careful, it's hot!).
- After cooling for an hour on the rack, place the cheesecake in the fridge for at least 4 hours before serving.
This recipe makes a lot of cheesecake filling. I have a springform pan made for the 6-quart Instant Pot and had enough filling for 2 cheesecakes. I used the remaining filling to make mini cheesecake cupcakes!
TIP: 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 some vegetable oil (a little at a time) 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-quart Instant Pot and had enough filling for 2 cheesecakes. I used the remaining filling to make mini cheesecake cupcakes!
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 another 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 follow all safety guidelines.