Ingredients for Rosemary Lemon Cheesecake
- 15 ounces ricotta cheese
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Vanilla
- 2 large eggs
- Fresh Rosemary
- Zest of 1 large lemon
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How to Make Rosemary Lemon Cheesecake
- Preheat oven to 300°F (150°C).
- Grease and flour a 9-inch springform pan.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 15 ounces of ricotta cheese until smooth.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 large eggs, 2 tablespoons finely chopped fresh rosemary, and the zest of 1 large lemon. Mix until no dry streaks remain. Do not overmix.
- Pour batter into the prepared springform pan.
- Bake for 40 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool on a wire rack for 15 minutes.
- Run a thin knife around the edges of the pan to loosen the cheesecake.
- Let cool completely on the rack for another 30 minutes.
- Remove the sides of the springform pan.
- Refrigerate for at least 4 hours (or preferably overnight) before serving.
- Garnish with a fresh sprig of rosemary before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
76g
Fat
73g
Carbs
8g
