Rosemary Lemon Cheesecake
Indulge in the sophisticated flavors of our Rosemary Lemon Cheesecake, a creamy, citrus-infused dessert that offers a gourmet twist on the classic treat. This show-stopping cheesecake pairs the bright zest of fresh lemons with the aromatic, herbal notes of rosemary, creating a perfectly balanced flavor profile that’s both refreshing and indulgent. Set atop a buttery graham cracker crust, the luxuriously smooth filling is enhanced with sour cream and vanilla, baked to perfection, and cooled gradually to ensure a flawless, crack-free finish. Topped with whipped cream and garnished with rosemary sprigs or lemon slices for an elegant presentation, this cheesecake is the perfect centerpiece for special occasions or simply elevating your dessert game. With easy-to-follow instructions and just 20 minutes of prep time, this irresistible Rosemary Lemon Cheesecake is destined to steal the spotlight.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 25 grams granulated sugar
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 15 grams all-purpose flour
- 3 pieces eggs, large
- 120 grams sour cream
- 2 tablespoons lemon zest
- 60 milliliters fresh lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon vanilla extract
- 120 milliliters heavy cream
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 25 grams of sugar until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan, using the back of a spoon to compact it. Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 160°C (325°F).
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar together until smooth and creamy, about 2-3 minutes.
Add the flour and mix until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream, lemon zest, lemon juice, chopped rosemary, and vanilla extract. Stir until evenly combined.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, whip the heavy cream to soft peaks and optionally pipe or spread it on top of the cheesecake for decoration.
Garnish with extra rosemary sprigs or thin slices of lemon, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
5654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.6 g | 514% | |
| Saturated Fat | 230.8 g | 1154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1654 mg | 551% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 444.0 g | 161% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 319.6 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1016 mg | 78% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
