Diana's Desserts - www.dianasdesserts.com

Midori Cheesecake

Servings: 8
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick/4 oz/113g) butter, melted

3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/8 teaspoon salt
4 eggs
2 tablespoons Midori (melon liqueur)

2 cups sour cream
1/4 cup sugar
2 teaspoons Midori (melon liqueur)

1 cup Midori (melon liqueur)
1 package unflavored gelatin
Melon balls to cover cake top

To Make Crust:
Mix and pat crust ingredients into an 8 or 9-inch springform 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 degrees F (180 C) for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450 degrees F (230 C). 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.

Makes 8 servings.

Source: www.midori-world.com
Submitted By: Rachel Geard
Date: June 23, 2005