Midori Cheesecake

Midori Cheesecake
Midori Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1 1/2

    cups graham cracker crumbs

  • 1/2

    cup butter, melted

  • Filling:

  • 3

    8oz pkg cream cheese, room temp

  • 1

    cup sugar

  • 1/8

    tsp salt

  • 4

    eggs, room temp

  • 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 cake top

Directions

Make the crust. Mix and pat crust ingredients into a springform pan, covering the bottom and sides part way up. Preheat oven to 350 degrees. Place cream cheese in mixing bowl. Add 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 and bake for 50 minutes, or until firm in center. Let stand 15 minutes. Re-heat oven to 450 degrees. Combine sour cream, sugar and midori for the topping. Pour on to cake. Bake another 10 minutes. For the glaze, bring midori and gelatin to boil and cool until syrupy. Place melon balls on cake and spoon glaze over. Refrigerate and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: