lemon lavender cheesecake honeycomb

The pressure builds and you start counting down minutes until you eat. You feel that sealing ring snap tight and the valve hiss starts its low hum. It's kinda like waiting for a surprise but you know it's gonna be dang delicious.

You spot the broth depth carefully measured under the rack and remind yourself not to mess with the pressure build or you'll lose prime cheesecake texture. You recall how important it is to get that perfect quick release so the top stays smooth and no cracks show.

Once you lift the lid, the scent of lemon zest mixed with lavender kinda hits you hard, and you notice your mouth waters real quick. You just gotta wait for it to chill right so the curd sets nice and creamy. This cheesecake? It’s gonna be worth every minute of that wait.

Why This Recipe Works Every Single Time

• The sealing ring seals super tight so no steam escapes, keeping the pressure steady.
• Precise broth depth under the rack helps even cooking without soggy crusts.
• Quick release prevents cracks by cooling cheesecake gently right after pressure.
• Using dried lavender buds infuses subtle floral notes without overpowering.
• Lemon zest and juice balance sweetness with fresh tang every bite.
• Room temp cream cheese mixes creamier avoiding lumps.
• Baking inside a springform pan fits pressure cooker size perfect for even cooking.

For related recipes that also take advantage of pressure cooker technique, try our Red Velvet Strawberry Cheesecake or our easy Lemon Lavender Sandwich Cookies that bring out the best in citrus and floral flavors.

Everything You Need Lined Up

• 1 sleeve graham crackers or similar light cookies (about 200 grams)
• 4 tablespoons melted butter (around 57 grams)
• 32 ounces cream cheese, softened (four 8 oz blocks or 907 grams)
• 1 cup sugar (200 grams)
• 4 eggs
• 1 tablespoon dried organic lavender buds
• 2 tablespoons lemon zest from 2 lemons
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon vanilla extract
• ½ teaspoon salt

For the lemon curd topping you gotta have some extras:

• ½ cup freshly squeezed lemon juice (about 118 ml, sieved)
• 3 large egg yolks only
• 1 tablespoon dried organic lavender buds
• ½ cup sugar (100 grams)
• ⅓ cup unsalted butter at room temp (about 76 grams)
• 2 tablespoons lemon zest
• ¼ teaspoon salt

Your Complete Cooking Timeline

1. Preheat your oven to 325°F or 163°C. This step gets things ready and helps crust bake good in the pressure cooker later.
2. Crush the graham crackers into fine crumbs. Mix in that melted butter till the crumbs stick together nice and even.
3. Press that crumb mixture firmly into the bottom of a 9-inch springform pan to make your crust base solid and smooth.
4. In a big mixing bowl, beat cream cheese with sugar real good until it's smooth and creamy with no lumps.
5. Add eggs one by one, making sure each one fully mixes in before the next goes in.
6. Then stir in the dried lavender buds, lemon zest, lemon juice, vanilla extract, and salt. Mix well till everything’s combined perfect and smells wonderful.
7. Pour the cream cheese filling over the crust in your springform pan. Put it in the pressure cooker, set on the rack with broth depth right below it, seal the lid tight.

Set pressure cooker to high pressure and cook for 50-60 minutes. When timer goes off, do a quick release to let the valve hiss and release steam fast.

Turn oven off and leave cheesecake inside with door slightly open for 1 hour to cool slow. Then take it out to room temp. Refrigerate at least 4 hours or overnight. Then serve.

Quick Tricks That Save Your Time

• Crush graham crackers ahead in a plastic bag with a rolling pin to save prep stress later.
• Soften cream cheese by letting it sit out 30 minutes before mixing. No lumps gonna appear.
• Use fresh lemons but zest ‘em right over the bowl to catch oils and make your kitchen smell dang good.
• Steam your lavender buds briefly to soften flavor if you ain’t into strong floral notes.
• Set timer for pressure cook and quick release so you don’t over or undercook by accident.

Looking for quick desserts with similar creamy textures? Check our Red Velvet Strawberry Cheesecake for another crowd pleaser in your pressure cooker.

The Flavor Experience Waiting for You

Once you take the first bite, the creamy cheesecake hits your tongue smooth like a dream. That lemon curd layering adds the brightest tang with little floral hints from lavender that dance around delicately.

The crust is buttery and light with a soft crunch that gives a perfect base. You notice not too sweet and not too sour—it’s just that dang good balance.

Every mouthful feels fresh and kinda fancy yet super homey, making you wanna go back for seconds or thirds. This is the kinda dessert that folks remember, seriously.

Making It Last All Week Long

Keep your cheesecake in the fridge wrapped tight with plastic wrap or stored in an airtight container. This keeps it fresh and stops it from picking up fridge smells for up to 5 days.

If you wanna freeze that cheesecake after it’s baked, wrap it super well with plastic wrap then foil on top to avoid freezer burn. Thaw overnight in the fridge before serving to keep texture creamy.

Once thawed, you spot it might be a tad softer but still dang good and tasty. You can also slice into portions and freeze separately so you can grab individual pieces whenever the cravings hit.

Your Most Asked Questions Answered

• How long do cheesecakes last? Usually about 5 days in the fridge if they’re stored airtight. Beyond that, they might lose that creamy texture or taste off.
• Can you freeze cheesecake after it’s baked? For sure! Just wrap that baby tight with plastic wrap then foil, freeze it, and thaw in fridge overnight before eating.
• What if I don't have dried lavender buds? You can try using lemon zest alone or add a drop of lavender extract sparingly. Don’t overdo or it gets bitter.
• Do I need to use cream cheese at room temperature? Yep, makes mixing way easier and smooth without lumps showing up.
• Can I use cookie crumbs instead of graham crackers? Totally, just pick a light color cookie so the crust flavor stays subtle and doesn’t overwhelm the lemon.
• How do I know when the cheesecake is done? The center should be set but still jiggle a bit when you gently shake the pan. If it wobbles like jelly, it’s not ready yet.

For a citrus and floral cookie treat to serve alongside your cheesecake, try our delightful Lemon Lavender Sandwich Cookies that also celebrate lemon zest and lavender flavors.