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MIDORI CHEESECAKE w/ Biscotti Crust




Source of Recipe


Cooknqt


List of Ingredients




Biscotti Crumb Crust
3 1/2 oz. ground almonds
1 1/4 C. all-purpose flour
1 C. granulated sugar
1 pinch salt
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. mutmeg
2 eggs

Filling
4 (8 oz) packs cream cheese
3/4 C. granulated sugar
1 C. Midori
2 T. lime juice
2 T. unflavored gelatine powder
3/4 C. heavy whipping cream

Topping:
2 cups Sour Cream
1/4 cup Sugar
2 tsp. Midori


Glaze
3/4 C. Midori
1/4 C. water
2 T. lime juice
1/4 C. granulated sugar
1/4 C. melted butter
1 tsp. vanilla extract
2 tsp. unflavored gelatine powder

Mellon Balls - for garnish (Honeydew or comb. of honeydew & cantalope)



Recipe



Crust:
Preheat oven to 350°F. Combine all dry ingredients and mix at a low speed. Add eggs and vanilla extract and mix for 2 to minutes. Turn out dough onto a floured surface and roll into a log approximately 14 inches in length. Place on a sheet pan lined with parchment paper and flatten slightly, to a thickness of about 3/4 of an inch. Bake for 15 minutes.

Let it cool, then cut biscotti into 1/2 inch pieces. In a food processor, process places until they resemble coarse cornmeal in texture. Put crumbs in a bowl and mix well with the melted butter. Press crumb mixture into a 9-inch spring-form pan, to form a solid 1/4 inch thick layer. Bake at
350°F for 7 to 10 minutes. Set aside to cool.

Filling:
Whip cream to stiff peaks.

In a saucepan, combine Midori, lime juice and gelatine. Set aside for 5 minutes. Then gently heat the mixture in pan untill gelatine completely dissolves.

Combine the cream cheese and sugar and beat until soft.

Add half the Midori mixture to the cheese and mix. Add the remaining Midori and mix. Put the mixture into a large mixing bowl and fold in the whipped cream. Scoop filling into the spring-form pan and smooth the top. Refrigerate for 2 hours.

Topping:
Pre-heat oven to 450. Combine sour cream, sugar and Midori for topping. Pour onto cake. Bake 10 min.

CHILL at least 2 hours ....

Glaze:
Combine all the ingredients in a saucepan and let it stand for 5 minutes. Gently warm the mixture over a low heat and whisk until the gelatine is completely dissolved. Bring to boil and cool until syrupy. Place mellon balls decorativly on top of chilled cheesecake. Spoon the Glaze over top and chill several hours.