Rosemary Lemon Cheesecake Recipe

Name: Rosemary Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 300u00b0.
2
Grease and flour a 9 inch springform pan.
3
Beat butter and sugar until light.
4
Beat in ricotta cheese, flour, baking powder, and vanilla.
5
Stir in eggs, rosemary, lemon peel until just combined. Do not beat.
6
Pour into prepared pan.
7
Bake 40 minutes. Turn oven off. Leave cheesecake in the oven for 1 hour.
8
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.
9
Refrigerate at least 4 hours before serving. Top with a sprig of rosemary.

525

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: 2 (15 ounce) cartons ricotta cheese, at room temperature, 1/3 cup butter, at room temperature, 3/4 cup sugar, 1/3 cup flour, and more.

Yes, Rosemary Lemon Cheesecake 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.

Rosemary Lemon Cheesecake

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