Petite Lemon-Rosemary Cheesecakes Recipe

Name: Petite Lemon-Rosemary Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 68 shortbread cookies; 1 Tbs. unsalted butter, softened; 24 oz. light cream cheese, softened; 1 cup low-fat sour cream; 1/2 cup sugar; 1 Tbs. lemon juice; 2 tsp. grated lemon zest; 3 large eggs; 2 tsp. fresh rosemary leaves, finely chopped; Strawberries or raspberries, for garnish

Servings: persons

68 shortbread cookies
1 Tbs. unsalted butter, softened
24 oz. light cream cheese, softened
1 cup low-fat sour cream
1/2 cup sugar
1 Tbs. lemon juice
2 tsp. grated lemon zest
3 large eggs
2 tsp. fresh rosemary leaves, finely chopped
Strawberries or raspberries, for garnish

1
Preheat oven to 325F.
2
To make Crust: Blend shortbread cookies and butter in food processor to coarse powder.
3
Press into bottoms of 4 mini (4 1/2-inch) springform pans.
4
To make Filling: Blend cream cheese, sour cream, sugar, lemon juice, and zest in food processor until smooth.
5
Add eggs, and blend until well combined.
6
Add rosemary, and pulse until finely chopped and distributed throughout Filling.
7
Divide Filling among prepared pans, and gently tap each pan on cutting board or countertop to release any air bubbles.
8
Place pans on rimmed baking sheet, and bake 20 minutes, or until just set, with edges ever-so-slightly puffed.
9
(Do not overbake.)
10
Cool on wire rack 45 minutes, then refrigerate 6 hours, or overnight.
11
Unmold each cheesecake onto serving plate, and garnish with fresh berries.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 68 shortbread cookies, 1 Tbs. unsalted butter, softened, 24 oz. light cream cheese, softened, 1 cup low-fat sour cream, and more.

Yes, Petite Lemon-Rosemary Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Petite Lemon-Rosemary Cheesecakes

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