Marigold Cheesecake

• 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 zest
• 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 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
3. .
4. Bake at 350u0b0 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.

cream cheese, butter, eggs, sugar, ground almonds, balm leaves, lemon zest, fresh marigold petals, blossoms

Taken from www.tasteofhome.com/recipes/marigold-cheesecake/ (may not work)