Rosemary Lemon Cheesecake

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READY IN: 40mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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