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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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 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:
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.
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