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12 servings
suggest servings
| Crust | |||
| 1 1/2 | cups | graham cracker crumbs | |
| 1/2 | cup | butter | melted |
| Filling | |||
| 24 | ounces | cream cheese | |
| 1 | cup | sugar | |
| 1/8 | teaspoon | salt | |
| 4 | large | eggs | |
| 2 | tablespoons | Midori | |
| Topping | |||
| 2 | cups | sour cream | |
| 1/4 | cup | sugar | |
| 2 | teaspoons | Midori | |
| Glaze | |||
| 1 | cup | Midori | |
| 1 | Package | gelatin | unflavored |
| 1 | x | honeydew melon | balls, to cover caketop |
To make crust: Mix and pat crust ingredients into spring form pan, covering the bottom and sides part way up.
For filling: Let cream cheese soften in large bowl.
Blend in 1 cup sugar and salt, beat until fluffy.
Add eggs one at a time, blending well after each egg.
Beat in Midori. Pour into crumb crust.
Bake at 350 F for 50 minutes or until firm in center.
Let stand 15 minutes.
Reset oven to 450 F.
Combine sour cream, sugar and Midori for topping.
Pour onto cake.
Bake another 10 minutes.
For glaze: Bring Midori and gelatin to boil and cool until syrupy.
Place melon balls on cake and spoon glaze over.
Refrigerate and serve.
tis a lot of work! but so worth it! great to find the recipe again!
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| % Daily Value* | |
| Total Fat 38.0g | 58% |
| Saturated Fat 23.0g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 317mg | 13% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 22.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 27% | Vitamin C | 1% | |
| Calcium | 10% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
A basic cut-out cookie recipe. I didn't use milk, so the cookies were more crispy. I also added lemon peel. Maybe lemon icing would be good for decorating the cookies.
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