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Marigold Cheesecake

 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 ServingsPrep: 25 min. Bake: 55 min. + cooling


  • 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


  • 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.

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Marigold Cheesecake (continued)

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.