Marigold Cheesecake

Name: Marigold Cheesecake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams butter, softened; 340 grams packages each) cream cheese, softened; 6 eggs, separated; 112 grams ground almonds; 1 leave Additional marigold blossoms and fresh lemon balm optional; 2 Tbsps fresh lemon balm leaves; 2 teaspoons grated lemon peel; 133 grams sugar

Marigold Cheesecake is a gluten free and lacto ovo vegetarian dessert. This recipe serves 12. One serving contains 363 calories, 7g of protein, and 32g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of butter, ground almonds, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Cauliflower With Marigold Sauce, Abbey's Infamous Cheesecake Or Cinnamon-apple Cider Cheesecake, and Philadelphia Cheesecake of the Year Contest & My Christmas Shortbread Cheesecake.

Instructions

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.

Ingredients you will need

Cream Cheese

Lemon Balm

Lemon Peel

Egg Yolk

Almonds

Butter

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Cream Cheese

Egg Whites

Equipment you will use

Springform Pan

Baking Sheet

Bowl

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.

Equipment you will use

Oven

Frying Pan

Garnish with marigold blossoms and lemon balm if desired. Store in the refrigerator.

Ingredients you will need

Lemon Balm

Equipment

Ingredients

Servings:

227grams

butter, softened 340grams

packages each) cream cheese, softened 6

eggs, separated 112grams

ground almonds 1leave

Additional marigold blossoms and fresh lemon balm optional 2Tbsps

fresh lemon balm leaves 2teaspoons

grated lemon peel 133grams

sugar

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Raptor Ridge Shea Vineyard Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 46 dollars per bottle.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.