Creamy Lemon Lavender Cheesecake is made in the Instant Pot and has a bright lemon flavor with subtle notes of lavender for a delicious spring cheesecake.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks! With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway! This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa's Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn's for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
Before I get to the recipe have you ever made a cheesecake in the Instant Pot? My husband was not a fan of the Instant Pot until I made cheesecake in it. For New Year's Eve I made a cheesecake with three different flavors and it was out of this world. We thought maybe it was just a fluke but that is not the cake.
Because the cheesecake is made in the Instant Pot it's in a contained space with water so it stays super moist. This means the top of the cheesecake won't crack. It also means that this will be the creamiest, most decadent cheesecake you've ever tasted.
For this cheesecake I wanted to make something that reminded me of spring. My brother was really into lemon lavender for a while and that sounded really good too me. Plus I just received lavender extract paste and lemon extract paste from Taylor and Colledge.
For this recipe you will need:
- graham crackers
- cream cheese
- sour cream
- lemon zest
- lemon juice
- lemon extract paste
- lavender extract paste
The first thing you need to do is work on the crust. Cheesecakes have a graham cracker crust and I decided to use Nairn's Oat Grahams to make the crust. In a food processor I combined the grahams with sugar, butter, and salt and processed until the crust came together.
I pressed the graham cracker crumb mixture into a springform pan that fits inside the Instant Pot. The crumbs get pressed into the bottom and then up the sides an inch or two. Then the pan and crust need to be frozen while you make the cheesecake filling.
I usually use a mixer to make the cheesecake filling but because I already had the food processor out I just made it in there. Turns out it's super easy to make the filling in a food processor and it's actually quicker!
To make the filling I combined the cream cheese, Dixie Crystals sugar, eggs, sour cream, lemon zest, lemon juice, lemon extract paste, lavender extract paste, and flour in the food processor. Lavender is a hard flavor because if you use too much your filling will have a soapy flavor but if you don't use enough you won't be able to taste it. Use just enough and it will add subtle hints of lavender which tastes amazing when paired with the lemon.
Once the filling is made I poured it into the crust. Then I covered the pan with foil. Do not forget this step or else you will have a water logged cheesecake!
Then I added a cup of water to the Instant Pot and put in the trivet. The pan carefully sits on top of the trivet and then the cheesecake cooks on high pressure.
Once the cheesecake has cooked it comes out of the Instant Pot and goes into the refrigerator for several hours until cooled. I had a hard time waiting for it to cool because it smelled amazing. Tons of lemon mixed with just a hint of floral lavender.
I decided to decorate the top with thin slices of lemon I got from Melissa's Produce and some purple colored sprinkles to coordinate with the lavender flavor. Cutting the cheesecake I could see how creamy it was.
My husband and I split a piece and it was amazing. The crust was sweet and buttery while the cheesecake was silky and creamy. The cheesecake was bursting with bright lemon flavor and had the perfect amount of lavender in it. I have to admit we each had our own second slice!
If you’ve tried my Instant Pot Lemon Lavender Cheesecake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the crust:
- 1 c. oat grahams, crushed
- 1 Tablespoon sugar
- 4 Tablespoons butter, softened
- 1 teaspoon salt
For the filling:
- 2 (8 oz) packages cream cheese
- ½ c. sugar
- 2 eggs
- ¼ c. sour cream
- 2 Tablespoons flour
- zest and juice of 1 lemon
- 1 teaspoon lemon paste extract
- 1 teaspoon lavender paste extract
- Place the oat grahams, sugar, butter, and salt in a food processor. Process until they begin to stick together.
- Pour the crust mixture into a 6 inch spring form pan. Press into the bottom of the pan and about 1 inch up the sides of the pan. Place the pan in the freezer while you make the cheesecake.
- To make the filling but the cream cheese, sugar, eggs, sour cream, and flour in the food processor and process until smooth.
- Add in the lemon zest, lemon juice, lemon paste, and lavender paste and mix until combined.
- Pour the cheesecake mixture into the pan with your prepared crust.
- Place the trivet in your Instant Pot. Pour in one cup of water.
- Cover your cheesecake with foil. Make sure the seal is tight otherwise you will have a waterlogged cheesecake.
- Carefully lower your pan on top of the trivet in the Instant Pot.
- Put the lid on the Instant Pot and set to 40 minutes high pressure.
- Once the cheesecake has cooked for 40 minutes allow the pressure to release for 10 minutes naturally then carefully release the rest of the pressure manually.
- Allow the steam to leave the Instant Pot before attempting to get the cheesecake out. Carefully remove it from the pot and take off the foil.
- Allow the cheesecake to come to room temperature then put in the refrigerator for at least 4 hours.
- If desired sprinkle with a few purple sprinkles and place thin lemon slices on top of the cheesecake.
- Cut into 8 pieces and enjoy1
A Hezzi-D Original recipe
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 350mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 4g
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- Strawberry Oatmeal Cookies by Palatable Pastime
- Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
- Vegan Chocolate Loaf Cake by Shockingly Delicious
- White Chocolate Latte Cupcakes by That Recipe
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.