Midori Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1 1/2 cup: Graham cracker crumbs,
1/2 cup: Butter, melted
FILLING
3: 8-oz packages cream cheese,
1 cup: Sugar,
1/8 tsp: Salt,
4: Eggs,
2 tbsp: Midori,
TOPPING
2 cup: Sour cream,
1/4 cup: Sugar,
2 tsp: Midori,
GLAZE
1 cup: Midori,
1 Package: unflavored gelatin,
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 F 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.
Source from luhu.jp
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 F 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.
Source from luhu.jp