STREAMING NOW: Eden Eats

Rosemary Lemon Cheesecake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
40mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°.
  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: