Lemon Curd Rosemary Provolone Cheesecake

A tangy, savory twist on traditional cheesecake, this amazing dessert encompasses a shortbread crust, sweet lemon curd, provolone cheese, and aromatic rosemary for a slight sweet, unique, and utterly exquisite flavor.

 

I chose a shortbread crust mostly because I absolutely adore my homemade, buttery, and brilliant shortbread recipe.

 

Lemon curd is always a winner in my book, any time, any day, any season. It’s perfect with fresh, winter rosemary (which can also be consumed in all instances – rosemary and basil are truly magical ✨💫🌟).

 

And, for extra depth, umami, and complexity, the surprising pungency of provolone cheese amplifies all the flavors of this winning dessert!

 

I love it!

 

And so will you! (I’m a picky Princess and the Pea – and this is truly one of the best desserts on earth, in my opinion!).

Lemon Curd Rosemary Provolone Cheesecake 

Shortbread Crust:
2 cups all-purpose flour
1 cup European butter, melted
1 cup powdered sugar
1 tsp. baking powder
1/2 tsp. vanilla extract

Preheat the oven to 325 degrees. Line a cheesecake, quick-release pan with parchment paper.
Combine all crust ingredients together and mix well.
Press into the bottom of a prepared cheesecake pan. – Flatten with the back of a juice glass or flat measuring cup.

Bake for 25 minutes, or so, until beautifully fragrant and just beginning to brown.

Remove from the oven to cool for several minutes while preparing the filling.

 

Lemon Curd Rosemary Provolone Filling:
16 oz. cream cheese, room temperature
12.7 oz. Lemon Curd (homemade or Bonne Maman)
5 large eggs
2 Tbs. all-purpose flour
1/4 tsp. sea salt
8 oz. provolone cheese, roughly grated
1 Tbs. fresh rosemary

 

In a food processor, whir together the cream cheese, Lemon Curd, eggs, flour, and salt until smooth.

Pulse in the provolone and rosemary.

 

Pour the silky filling into the cooling crust.

 

Bake at 325 degrees for 60 minutes, until the center is just about set and barely beginning to brown.

 

Carefully remove the cheesecake from the oven and cool at room temperature for several hours. (No motion – be careful, so that the cake does not fall in the center – it will most likely crack, which creates beautiful dessert “architecture”).

 

Chill overnight or for at least 6 hours to fully set.

 

Before slicing and serving, garnish with chopped fresh rosemary and a dusting of powdered sugar.

 

✨💫🌟✨💫🌟✨💫🌟✨💫🌟✨💫🌟✨💫🌟✨💫🌟✨💫🌟✨💫🌟✨💫🌟