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Midori Cheesecake

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Recipe

 

Yield

12 servings

Prep

30 min

Cook

50 min

Ready

105 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups graham cracker crumbs
* Camera
½ cup butter
melted
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Filling
24 ounces cream cheese
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1 cup sugar
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teaspoon salt
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4 large eggs
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2 tablespoons Midori
*
Topping
2 cups sour cream
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¼ cup sugar
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2 teaspoons Midori
*
Glaze
1 cup Midori
*
1 Package gelatin, unflavored
unflavored
* Camera
1 x honeydew melon
balls, to cover caketop
* Camera

Ingredients

Amount Measure Ingredient Features
Crust
355 ml graham cracker crumbs
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118 ml butter
melted
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Filling
693.6 ml/g cream cheese
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237 ml sugar
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0.6 ml salt
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4 large eggs
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3E+1 ml Midori
*
Topping
473 ml sour cream
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59 ml sugar
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1E+1 ml Midori
*
Glaze
237 ml Midori
*
1 Package gelatin, unflavored
unflavored
* Camera
1 x honeydew melon
balls, to cover caketop
* Camera

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 47172% 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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