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Marigold Cheesecake

Total Time

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

Makes

12 servings

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
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Ingredients

  • 12 ounces cream cheese, softened
  • 1 cup butter, softened
  • 6 large eggs, separated, room temperature
  • 2/3 cup sugar
  • 1 cup ground almonds
  • 2 tablespoons fresh lemon balm leaves
  • 2 teaspoons grated lemon zest
  • 2 teaspoons minced fresh marigold petals
  • Additional marigold blossoms and fresh lemon balm leaves, optional

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 zest 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. If desired, garnish with marigold blossoms and lemon balm. Store in the refrigerator.

Nutrition Facts

1 piece: 285 calories, 24g fat (12g saturated fat), 155mg cholesterol, 207mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 6g protein.

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