4 packages (3 ounces each) cream cheese, softened
1 cup butter, softened
6 eggs, separated
2/3 cup sugar
2 teaspoons grated lemon peel
1 cup ground almonds
2 teaspoons minced fresh marigold petals
2 tablespoons fresh lemon balm leaves
Additional marigold blossoms and fresh lemon balm leaves, optional


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

Yield: 12 servings.

RECIPE NOTE: Wash all flowers and leaves; pat dry before using.

The surest way not to fail is to determine to succeed. ~
Richard Brinsley Sheridan