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Petite Lemon-Rosemary Cheesecakes

Rosemary’s heady aroma adds a sophisticated touch to a lemony cheesecake recipe. The leaves can be tough, so be sure to finely chop, then blend them with the other ingredients for the cheesecake filling.

Ingredients: 

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Crust

Ingredients: 

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6–8 shortbread cookies
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1 Tbs. unsalted butter, softened

Ingredient Set Name: 

Filling

Ingredients: 

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24 oz. light cream cheese, softened
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1 cup low-fat sour cream
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½ cup sugar
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1 Tbs. lemon juice
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2 tsp. grated lemon zest
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3 large eggs
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2 tsp. fresh rosemary leaves, finely chopped
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Strawberries or raspberries, for garnish

Instructions: 

1. Preheat oven to 325°F.

2. To make Crust: Blend shortbread cookies and butter in food processor to coarse powder. Press into bottoms of 4 mini (4 1/2-inch) springform pans.

3. To make Filling: Blend cream cheese, sour cream, sugar, lemon juice, and zest in food processor until smooth. Add eggs, and blend until well combined. Add rosemary, and pulse until finely chopped and distributed throughout Filling.

4. Divide Filling among prepared pans, and gently tap each pan on cutting board or countertop to release any air bubbles. Place pans on rimmed baking sheet, and bake 20 minutes, or until just set, with edges ever-so-slightly puffed. (Do not overbake.) Cool on wire rack 45 minutes, then refrigerate 6 hours, or overnight. Unmold each cheesecake onto serving plate, and garnish with fresh berries.

Nutrition Information: 

Calories: 
380
Protein: 
12 g
Total Fat: 
27 g
Saturated Fat: 
14 g
Carbohydrates: 
24 g
Cholesterol: 
143 mg
Sodium: 
368 mg
Fiber: 
<1 g
Sugar: 
19 g
Yield: 
Serves 8

Comments on this Recipe

Amazing!