Midori Cheesecake
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124
Ingredients
Crust | |||
1 ½ | cups |
graham cracker crumbs
|
* |
½ | cup |
butter
melted |
|
Filling | |||
24 | ounces |
cream cheese
|
|
1 | cup |
sugar
|
|
⅛ | teaspoon |
salt
|
* |
4 | large |
eggs
|
|
2 | tablespoons |
Midori
|
* |
Topping | |||
2 | cups |
sour cream
|
|
¼ | cup |
sugar
|
|
2 | teaspoons |
Midori
|
* |
Glaze | |||
1 | cup |
Midori
|
* |
1 | Package |
gelatin, unflavored
unflavored |
* |
1 | x |
honeydew melon
balls, to cover caketop |
* |
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.
Nutrition Facts
Serving Size 143g (5.0 oz)Amount per Serving
Calories 47172% of calories 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?