Midori Cheesecake

Three layers of Midori melon liqueur work their way through this cheesecake: in the cream cheese filling, in the sour cream topping, and in a gelatin glaze that covers a crown of fresh honeydew melon balls. The result is a gorgeous, pale green dessert with melon flavor from top to bottom.

The filling is a classic New York-style cheesecake base: 24 ounces of cream cheese beaten with sugar, salt, eggs, and Midori on a graham cracker crust. Fifty minutes at 350°F (180°C) sets the filling, then a 15-minute rest before the sour cream topping goes on and bakes for 10 more minutes at higher heat.

The Midori-gelatin glaze is what makes this a showpiece. A full cup of Midori boiled with unflavored gelatin, then cooled until syrupy and spooned over the melon balls arranged on top. As it sets, the glaze turns into a shimmering, jewel-like coating that holds the fruit in place.

The melon balls echo the melon liqueur flavor with fresh, natural sweetness. Honeydew is the right choice here since its pale green color matches the Midori tint of the cake.

Chef Tips

• Add eggs one at a time and don’t overbeat. Excess air causes cracking.
• Let the cheesecake cool 15 minutes before adding the sour cream topping. Hot cake melts the topping instead of letting it set as a distinct layer.
• Cool the glaze until it’s thick enough to coat a spoon before pouring. Too liquid and it runs off the melon balls.
• Refrigerate several hours or overnight before serving for the cleanest slices.

Variations

• Strawberry version: Replace Midori with strawberry liqueur and top with fresh strawberry halves.
• Mango cheesecake: Use Malibu coconut rum instead of Midori and top with fresh mango slices.
• Non-alcoholic: Replace Midori with melon-flavored syrup or concentrated honeydew juice.