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

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

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

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