Marigold Cheesecake Recipe

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Marigold Cheesecake Recipe
Marigold Cheesecake Recipe photo by Taste of Home
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Marigold Cheesecake Recipe

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

Ingredients

  • 12 ounces cream cheese, softened
  • 1 cup butter, softened
  • 6 large 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.
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 piece: 285 calories, 24g fat (12g saturated fat), 155mg cholesterol, 207mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 6g protein.

  • 12 ounces cream cheese, softened
  • 1 cup butter, softened
  • 6 large 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
  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

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Reviews forMarigold Cheesecake

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MY REVIEW
muffinmonster User ID: 2793033 20944
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
Psalm123 User ID: 4192396 21532
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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