2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package currant yogurt
1 cup butter
2 eggs
2 cups milk
2 teaspoons lemon juice
4 ounces rosemary cheese, shredded
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together cream cheese, currant yogurt, butter, eggs, milk, lemon juice and rosemary cheese. Mix well and refrigerate for 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 40 minutes. Remove from oven and sprinkle with remaining rosemary cheese. Press remaining rosemary cheese on top of pie and place on top of pie. Bake for an additional 20 minutes, or until topping is golden.