Midori Cheesecake
Yield
12 servingsPrep
30 minCook
50 minReady
105 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
butter
melted |
|
| Filling | |||
| 693.6 | ml/g |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
Midori
|
* |
| Topping | |||
| 473 | ml |
sour cream
|
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
Midori
|
* |
| Glaze | |||
| 237 | ml |
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.
