Lemon Rosemary Cheesecake
This may be the first cheesecake I've ever made but it's the best one I've ever tasted. I used rosemary fresh from my herb garden. The flavor combo tastes so elegant and refreshing, it's to die for.
Lemon Rosemary Cheesecake
Ingredients
Crust:
1 Cup (1 packet) Graham Crackers, crushed
3 T room temp butter
2 teaspoons chopped rosemary
Lemon Zest
Filling:
16 ounces cream cheese, softened
2 eggs
1/2 cup sugar
1/2 cup sour cream (or heavy/whipping cream)
1 lemon (juice and zest)
Sugared rosemary:
Equal parts sugar and water (about 1/2 each)
Rosemary sprigs
Aditional sugar
Optional: An additional lemon for garnish
1. Preheat oven to 350F. Blend crust ingredients together in a food processor. Press into a 7-inch springform pan
2. In stand mixer beat cream cheese. Beat in the eggs one at a time. Beat in sugar, sour cream, lemon juice, and zest.3. Pour the batter into the springform pan, wrap the pan in a wet towel and set on a baking sheet. Bake in a preheated 350F oven until set, about 40-50 minutes. Let set overnight in the refrigerator. (I couldn't wait that long, it's really good when still a bit warm too).
16 ounces cream cheese, softened
2 eggs
1/2 cup sugar
1/2 cup sour cream (or heavy/whipping cream)
1 lemon (juice and zest)
Sugared rosemary:
Equal parts sugar and water (about 1/2 each)
Rosemary sprigs
Aditional sugar
Optional: An additional lemon for garnish
Directions
1. Preheat oven to 350F. Blend crust ingredients together in a food processor. Press into a 7-inch springform pan
2. In stand mixer beat cream cheese. Beat in the eggs one at a time. Beat in sugar, sour cream, lemon juice, and zest.3. Pour the batter into the springform pan, wrap the pan in a wet towel and set on a baking sheet. Bake in a preheated 350F oven until set, about 40-50 minutes. Let set overnight in the refrigerator. (I couldn't wait that long, it's really good when still a bit warm too).
4. To make the simple syrup for the rosemary, bring sugar and water to a boil in a saucepan over medium-high heat. Once boiling, remove from heat and dip sprigs of rosemary into the simple syrup. Lay sprigs on a cooling rack and sprinkle on additional sugar. 
5. Slice a lemon and once the cheesecake has fully cooled place lemon slices and rosemary on top. When you serve the cheesecake you can spread some sugared rosemary and lemons on each slice. I loved how the sugared rosemary tasted but my husband liked eating his slice without so it's just up to the individual. Enjoy!
5. Slice a lemon and once the cheesecake has fully cooled place lemon slices and rosemary on top. When you serve the cheesecake you can spread some sugared rosemary and lemons on each slice. I loved how the sugared rosemary tasted but my husband liked eating his slice without so it's just up to the individual. Enjoy!
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