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Midori Cheesecake

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Submitted by Caleenie

Midori cheesecake with melon liqueur in the filling, sour cream topping, and a Midori-gelatin glaze studded with fresh honeydew melon balls. A stunning green-tinted dessert for melon lovers.

YIELD

12 servings

PREP

30 min

COOK

50 min

READY

105 min

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.

Ingredients

Crust
1 ½ 355
½ 118
CUP ML BUTTER
melted
Filling
24 693.6
OUNCES ML/G CREAM CHEESE
1 237
CUP ML SUGAR
0.6
TEASPOON ML SALT
4 4
LARGE LARGE EGGS
2 30
TABLESPOONS ML MIDORI *
Topping
2 473
CUPS ML SOUR CREAM
¼ 59
CUP ML SUGAR
2 10
TEASPOONS ML MIDORI *
Glaze
1 237
CUP ML MIDORI *
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
unflavored *
1
X HONEYDEW MELON
balls, to cover caketop, to taste *

Directions

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℉ (180℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 471 72% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 317mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 16g
Vitamin A 27% Vitamin C 1%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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