Daylily Cheesecake

This creamy, not-too-sweet cheesecake glides easily over the palate when paired with Westport Rivers Vineyard's Imperial Sec or Noble Chardonnay.

Ingredients:
1 lb. cream cheese, softened
3/4 cup granulated sugar
4 eggs, room temperature
1 cup half and half
2 cups daylily petals, thinly sliced

	Preheat oven to 325 degrees.
	Coat a nine-inch cake pan with non- stick spray.
	Beat the cream cheese with an electric mixer on high speed until fluffy.
	Stream in the sugar and beat until dissolved.
	Beat the eggs in one at a time on medium speed.
	Reduce the speed to low and stream in the half and half until completely incorporated.
	Fold the daylily petals in by hand.
	Pour the batter into the prepared pan.
	Set into a shallow roasting pan and fill with warm water at least halfway up the outside of the cake pan.
	Bake for one hour or until the center is just set.
	Chill until completely cooled.
	Remove by setting the pan in a shallow bowl of warm water for about ten seconds and turning out onto a plate.
	Serve with fresh berries in a daylily.

-Kerry Downey Romaniello-
-Westport Rivers Vineyard-

Daylily Dessert

For an elegant dessert, try filling a daylily flower with fresh fruit, ice cream or sherbet. Pick several medium-sized daylily flowers in the morning, wash them, remove the stamen and put them in a covered bowl in the refrigerator.

When you are ready for dessert, place each daylily flower in a goblet. Fill the flowers with raspberries and cream, orange or lemon sherbet or your favorite ice cream. Top with a sprig of mint or a few Johnny-jump-up flowers.

Tranquil Lake Nursery

45 River Street

Rehoboth, MA 02769-1395

(508) 252-4002 fax (508) 252-4740

www.tranquil-lake.com

or send us a message at Tranquil Lake Nursery