Rosemary Lemon Cheesecake Recipes

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ROSEMARY LEMON CHEESECAKE



Rosemary Lemon Cheesecake image

This is so different than the usual sweet cheesecake but such a nice change. The lemon and the rosemary complement each other. Found this at ruthsrecipes.com.

Provided by bananabreadeater

Categories     Cheesecake

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 (15 ounce) cartons ricotta cheese, at room temperature
1/3 cup butter, at room temperature
3/4 cup sugar
1/3 cup flour
1 tablespoon baking powder
1 teaspoon vanilla
3 slightly beaten eggs
1 tablespoon snipped fresh rosemary
1 tablespoon finely shredded lemon peel
1 teaspoon finely shredded lemon peel

Steps:

  • Preheat oven to 300°.
  • Grease and flour a 9 inch springform pan.
  • Beat butter and sugar until light.
  • Beat in ricotta cheese, flour, baking powder, and vanilla.
  • Stir in eggs, rosemary, lemon peel until just combined. Do not beat.
  • Pour into prepared pan.
  • Bake 40 minutes. Turn oven off. Leave cheesecake in the oven for 1 hour.
  • Remove from oven, cool on a rack for 15 minutes. Run a knife arond the sides of the pan. Allow to cool for another 30 minutes. Remove sides of pan and allow the cake to finish cooling.
  • Refrigerate at least 4 hours before serving. Top with a sprig of rosemary.

Nutrition Facts : Calories 381.8, Fat 23.9, SaturatedFat 14.6, Cholesterol 146.5, Sodium 323.7, Carbohydrate 26.9, Fiber 0.3, Sugar 19.2, Protein 15.5

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