Rosemary Lemon Cheesecake - cooking recipe

Ingredients

2 (15 ounce) cartons ricotta cheese, at room temperature
1/3 cup butter, at room temperature
3/4 cup sugar
1/3 cup flour
1 tablespoon baking powder
1 teaspoon vanilla
3 slightly beaten eggs
1 tablespoon snipped fresh rosemary
1 tablespoon finely shredded lemon peel
1 teaspoon finely shredded lemon peel

Preparation

Preheat oven to 300\u00b0.
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.