Rosemary Lemon Cheesecake Recipes

ROSEMARY LEMON CHEESECAKE

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.

ROSEMARY-LIME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, pecans, sugar, and rosemary in a bowl; stir in butter. Press crust into the bottom of a 9-inch springform pan and set aside.
• Combine Neufchatel cheese and sugar in a mixing bowl. Beat using an electric mixer until smooth. Add eggs and beat until combined. Add flour, lime juice, lime zest, and rosemary; beat until blended. Pour filling into the prepared crust.
• Bake in the preheated oven until almost set, about 55 minutes. Remove from the oven and let cool for 5 minutes, leaving oven on.
• Combine sour cream, sugar, and lime zest for topping in a bowl. Spread over cheesecake.
• Return cheesecake to the hot oven and bake for 5 minutes.
• Remove from the oven and let cool on a wire rack for 10 minutes. Run a knife carefully around the sides of the pan to loosen; let cool for at least 1 hour. Refrigerate for 8 hours to overnight. Remove sides of the pan. Let sit for 30 minutes before serving.

ROSEMARY-LEMON CAKE ROLL

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously with shortening.
• In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and 1 teaspoon lemon peel. Pour into pan; spread evenly to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with 2 tablespoons powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 40 minutes.
• In small bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.
• Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.