ROSEMARY-LEMON SHORTBREAD COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield about 32 cookies
Number Of Ingredients 9
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
- Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
- Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
- Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
- Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
- For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
- Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.
MEYER LEMON CHEESECAKE
Make and share this Meyer Lemon Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
- Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
- Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
- Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Mix in zest, juice, and vanilla; pour over frozen crust.
- Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
- Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
- Bake for 5 minutes more.
- Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.
RICH LUSCIOUS LEMON CHEESECAKE
"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Nutrition Facts : Calories 352 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
ROSEMARY LEMON CHEESECAKE
This is so different than the usual sweet cheesecake but such a nice change. The lemon and the rosemary complement each other. Found this at ruthsrecipes.com.
Provided by bananabreadeater
Categories Cheesecake
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 381.8, Fat 23.9, SaturatedFat 14.6, Cholesterol 146.5, Sodium 323.7, Carbohydrate 26.9, Fiber 0.3, Sugar 19.2, Protein 15.5
LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield one 10-inch cheesecake
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
- Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
- Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
- For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
- Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
- Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
- Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
- Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
- In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
- Add the butter, vanilla and salt to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. After the last addition, you may have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
- Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
- Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.
ROSEMARY-LIME CHEESECAKE
Go green with the tastes of rosemary and lime in this wonderful cheesecake dessert. The tastes complement each other.
Provided by sueb
Categories Desserts Cakes Cheesecake Recipes
Time 11h15m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 464 calories, Carbohydrate 37.6 g, Cholesterol 115.3 mg, Fat 31.8 g, Fiber 1.2 g, Protein 9.6 g, SaturatedFat 16.3 g, Sodium 345.7 mg, Sugar 28.8 g
ROSEMARY-LEMON CAKE ROLL
Take a delicious taste adventure with a citrusy cake dessert accented with fresh rosemary.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 24 g, TransFat 0 g
More about "rosemary lemon cheesecake food"
PETITE LEMON-ROSEMARY CHEESECAKES RECIPE - VEGETARIAN …
From vegetariantimes.com
Servings 8Calories 380 per servingCategory Desserts
12 LEMON CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
ROSEMARY LEMON CORNMEAL CAKE - PORT AND FIN
From portandfin.com
ROSEMARY LEMON RICOTTA CHEESECAKE | JAMES & EVERETT
From jamesandeverett.com
LEMON CHEESECAKE - MY BAKING ADDICTION
From mybakingaddiction.com
LUSCIOUS LEMON CREAM CHEESE CAKE RECIPE - DR. OETKER
From oetker.ca
LEMON ROSEMARY CAKE | KEVIN IS COOKING
From keviniscooking.com
ROSEMARIE’S RECIPES: LEMON CHEESECAKE TOPPED WITH …
From seenthemagazine.com
40 FRESH ROSEMARY RECIPES | TASTE OF HOME
From tasteofhome.com
BEST LEMON CHEESECAKE WITH LEMON-ROSEMARY …
From foodnetwork.ca
3/5 (35)Category Bake,Cheese,Dessert,Fruit
LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST
From pinterest.ca
THE BEST LEMON CHEESECAKE RECIPE - SERENA LISSY
From serenalissy.com
BEST CAKE BOOK: ROSEMARY LEMON CHEESECAKE
From bestcakebook.blogspot.com
ROSEMARY LEMON CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
EAGLE BRAND® | LEMON CHEESECAKE
From eaglebrand.ca
10 BEST LEMON TOPPING CHEESECAKE RECIPES - YUMMLY
From yummly.com
BAKED LEMON, HONEY, AND ROSEMARY CHEESECAKE - EDIBLE SEATTLE
From edibleseattle.com
RASPBERRY LEMON CHEESECAKE (CREAMY CLASSIC STYLE) - UMAMI GIRL
From umamigirl.com
LEMON ROSEMARY CHICKEN & RICE | EASY WEEKNIGHT DINNER RECIPE
From lifeloveandsugar.com
LEMON CHEESECAKE | RICARDO
From ricardocuisine.com
LEMON ROSEMARY CAKE WITH LEMON DRIZZLE | BAKED BREE
From bakedbree.com
EASY NO BAKE LEMON CHEESECAKE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY LUSCIOUS LEMON CHEESECAKE + VIDEO - NO PLATE LIKE HOME
From noplatelikehome.com
LEMON GOAT CHEESE CHEESECAKE WITH ROSEMARY CARAMEL
From thespicetrain.com
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
From sugarandcharm.com
BEST LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST …
From pinterest.ca
LEMON CHEESECAKE - BEST CHEESECAKE RECIPE - TASTE AND TELL
From tasteandtellblog.com
FLUFFY LEMON ROSEMARY CAKE CREAM CHEESE FROSTING- BAKER BETTIE
From bakerbettie.com
LEMON CHEESECAKE SQUARES - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ULTIMATE BAKED LEMON CHEESECAKE - BAKE PLAY SMILE
From bakeplaysmile.com
ROSEMARY MEYER LEMON CAKE - BETHCAKES
From bethcakes.com
SECRETS TO THE BEST LEMON CHEESECAKE RECIPE- THE ... - THE FED …
From thefedupfoodie.com
LEMON ROSEMARY OLIVE OIL CAKE - AMANDA'S COOKIN'
From amandascookin.com
EASY LEMON CHEESECAKE (NO BAKE) - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
LEMON CHEESECAKE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY HOLIDAY RECIPES: SHAVUOT LEMON ROSEMARY VEGAN …
From the-jewish-vegan.com
NO-BAKE LEMON CHEESECAKE - BACK TO BASICS - JANE'S PATISSERIE
From janespatisserie.com
BEST TOMATO ROSEMARY SAVORY MINI CHEESECAKES - DELISH
From delish.com
SIMPLY PERFECT LEMON CHEESECAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
ROSEMARY LEMON RICOTTA CHEESECAKE | JAMES & EVERETT
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love