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Marigold Cheesecake
I am crazy about gardening and it has spilled over into other facets of my life including my kitchen. I use marigolds from my own garden to create this delicious cheese cake.—Mary Jane Jones, Lisbon, Ohio
12 Servings
Prep: 25 min. Bake: 55 min. + cooling
Ingredients
4 packages (3 ounces
each
) cream cheese, softened
1 cup butter, softened
6 eggs, separated
2/3 cup sugar
1 cup ground almonds
2 tablespoons fresh lemon balm leaves
2 teaspoons grated lemon peel
2 teaspoons minced fresh marigold petals
Additional marigold blossoms and fresh lemon balm leaves, optional
Directions
In a large bowl, beat the cream cheese, butter, egg yolks and sugar
until light and fluffy. Stir in almonds, lemon balm, lemon peel and
marigold petals.
In a small bowl, beat egg whites until stiff peaks form; fold into
cream cheese mixture. Spoon into a greased 9-in. springform pan;
place pan on a baking sheet.
Bake at 350° for 55 minutes or until golden brown and the
cheesecake pulls away from sides of pan. Cool for 1 hour; remove
sides of pan and cool completely. Garnish with marigold blossoms and
lemon balm if desired. Store in the refrigerator. Yield: 12
servings.
© Taste of Home 2013
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Marigold Cheesecake
(continued)
Nutrition Facts:
1 serving (11 pieces) equals 285 calories, 24 g fat (12 g saturated fat), 155 mg cholesterol, 207 mg sodium, 13 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013