Oven: Heat to 325°F.

Grill: Place a pan with about 1 1/2″ of water on one side. Position a baking rack over the pan. Heat the grill on high with lid closed. When ready to bake turn off the burners under the pan of water, and reduce the heat on the other burners to medium low.

Grease and flour a 9 ” springform pan.

Cream together butter and sugar. Mix in egg yolks and vanilla. Add ricotta cheese and stir to combine. Do not overwork.

Sift together flour and baking powder. Add to the ricotta mixture and stir just enough to combine. Mix in rosemary and lemon.

Using a hand-held mixer, beat the egg whites until soft peaks form. Fold egg whites gently into ricotta mixture. Pour batter into the prepared pan.

Oven: Bake for 45 minutes, then turn off the oven. Leave cheesecake in the oven for another 45 minutes.

Grill: Place cake on wire rack above water and close the lid. I was able to hold a pretty steady 325°F. I checked the cake at 45 minutes, and the center was not quite set, so I went another 15 minutes. Resist the temptation to open the grill other than just a quick check.

Run a knife around the edges of the pan, and allow to cool in the pan for 30 minutes. Remove the sides of the pan and transfer to a wire rack to cool completely. Refrigerate for 4 hours before serving.

Place all ingredients in a sauce pan and simmer for about 20 minutes or until the sauce has thickened. Cool before serving over cheesecake.