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    You are in: Home / Recipes / Rosemary Lemon Cheesecake Recipe
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    Rosemary Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    bannabreadeater's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

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

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on January 12, 2013

      55

      Awesome but I only used 1/2 cup of sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rosemary Lemon Cheesecake

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 381.8
     
    Calories from Fat 214
    56%
    Total Fat 23.8 g
    36%
    Saturated Fat 14.6 g
    73%
    Cholesterol 146.5 mg
    48%
    Sodium 323.6 mg
    13%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 0.2 g
    1%
    Sugars 19.2 g
    76%
    Protein 15.4 g
    30%

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