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Marigold Cheesecake Recipe
Marigold Cheesecake Recipe photo by Taste of Home

Marigold Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Marigold Cheesecake in Birds & Blooms June/July 1997, p55

Nutritional 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.

Reviews for Marigold Cheesecake

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MY REVIEW
Reviewed Sep. 21, 2011

WATCH IT PEOPLE!

Some varieties of marigolds are actually poisonous! I suggest researching it before you make anything of the kind!

MY REVIEW
Reviewed Apr. 29, 2010

Is there a typo? Is it supposed to be 4-8.oz pkgs. of cream cheese? 12. oz. just doesn't seem like enough.

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