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Midori Cheesecake

 

124

Yield

12

servings

Prep

30

min

Cook

50

min

Ready

105

min

Trans-fat Free
 

Ingredients

Crust
1 ½ cups graham cracker crumbs
*
½ cup butter
melted
Filling
24 ounces cream cheese
1 cup sugar
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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