Marigold Cheesecake

1. 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. 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

3. 3

   .

4. 4

   Bake at 350u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.