Midori Cheesecake
CRUST
1 1/2 c graham cracker crumbs
1/2 c butter; melted
FILLING
3 8-oz packages cream cheese
1 c sugar
1/8 ts salt
4 eggs
2 tb midori
TOPPING
2 c sour cream
1/4 c sugar
2 ts midori
GLAZE
1 c midori
1 package unflavored gelatin
1 melon balls to cover caketop
Instructions
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.
Yield: 12 Servings
AUTHOR: Chyrel |