Ingredients
12 ounces cream cheese, softened1 cup butter, softened6 large eggs, separated, room temperature2/3 cup sugar1 cup ground almonds2 tablespoons fresh lemon balm leaves2 teaspoons grated lemon zest2 teaspoons minced fresh marigold petalsAdditional marigold blossoms and fresh lemon balm leaves, optional
Preparation
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.
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. If desired, garnish with marigold blossoms and lemon balm. Store in the refrigerator.
