Title: Cooked Golden Marigold Cheesecake
Categories: Cheesecake Dessert
Yield: 1 Cheesecake

		Petals from 4 heads of fresh marigold -or-
6	tb	Dried marigold petals
BASE
2	oz	Margarine
2	oz	Self-rising flour
1/2	ts	Baking powder
2	oz	Sugar
1		Egg, beaten
8		Strands saffron infused in 2 T. hot water
CHEESECAKE
3	oz	Butter
2	oz	Sugar
	pn	Cinnamon
1/2		Lemon: zest and juice
2		Eggs, separated
2	oz	Flour
12	oz	Cream cheese, softened with 1/2 pt. whipping cream

Pre-heat oven to 375 deg.F.

Simmer a small amount of water. Add the petals, leaave for a few seconds, and drain.

For the base: Cream the margarine, mix in the sifted flour and baking powder, then add the sugar, beaten egg, saffron and liquid. Bake in a greased 8" springform

pan for 15 mins.

For the cheesecake: Separate the eggs cream the butter and sugar, and beat in the egg yolks and infused marigold petals until light and fluffy. Fold in the flour, then the cream cheese mixture, lemon juice and zest. Whip the egg whites until stiff and fold them in. Pour over the cooled cake in its pan. Bake at 325 deg.F. for 1 hr.and 25 mins. When cool remove from the pan and dust with confectioner's sugar.

Source: The New Age Herbalist by Richard Mabey

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