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Recipe: A Pacific Cafe Restaurant Midori Cheesecake
Similar Categories: Pacific, Cafe, Restaurant, Midori, Cheesecake
Source: A Pacific Café Restaurant, Oahu, Kauai and Maui
Biscotti Crumb Crust
3 1/2 ounces ground almonds
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 pinch salt
1 teaspoon baking powder
1 teaspoon Chinese five-spice powder
2 eggs
Preheat oven to 350 degrees 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 pieces until they resemble coarse cornmeal in
texture. Put crumbs into a bowl and mix well with the melted butter.
Press crumb mixture into a 9-inch springform pan, to form a solid 1/4
inch thick layer. Bake at 350 degrees F for 7 to 10 minutes. Set aside
to cool.
Filling
24 ounces cream cheese
3/4 cup granulated sugar
1 cup Midori
2 tablespoons lime juice
2 tablespoons unflavored gelatine powder
3/4 cup whipping cream
Whip cream to stiff peaks.
In a saucepan, combine Midori, lime juice and gelatine. Set aside for
5 minutes.
Combine the cream cheese and sugar and beat until soft, then heat
gently untill gelatine completely dissolves. 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 springform pan and smooth the top. Refrigerate
for 2 hours.
Glaze
3/4 cup Midori
1/4 cup water
2 tablespoons lime juice
1/4 cup granulated sugar
1/4 cup melted butter
1 teaspoon vanilla extract
2 teaspoons unflavored gelatine powder
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. Pour the Glaze onto the cheesecake
and chill 2 hours. Remove from the mold and serve.
Biscotti Crumb Crust
3 1/2 ounces ground almonds
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 pinch salt
1 teaspoon baking powder
1 teaspoon Chinese five-spice powder
2 eggs
Preheat oven to 350 degrees 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 pieces until they resemble coarse cornmeal in
texture. Put crumbs into a bowl and mix well with the melted butter.
Press crumb mixture into a 9-inch springform pan, to form a solid 1/4
inch thick layer. Bake at 350 degrees F for 7 to 10 minutes. Set aside
to cool.
Filling
24 ounces cream cheese
3/4 cup granulated sugar
1 cup Midori
2 tablespoons lime juice
2 tablespoons unflavored gelatine powder
3/4 cup whipping cream
Whip cream to stiff peaks.
In a saucepan, combine Midori, lime juice and gelatine. Set aside for
5 minutes.
Combine the cream cheese and sugar and beat until soft, then heat
gently untill gelatine completely dissolves. 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 springform pan and smooth the top. Refrigerate
for 2 hours.
Glaze
3/4 cup Midori
1/4 cup water
2 tablespoons lime juice
1/4 cup granulated sugar
1/4 cup melted butter
1 teaspoon vanilla extract
2 teaspoons unflavored gelatine powder
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. Pour the Glaze onto the cheesecake
and chill 2 hours. Remove from the mold and serve.
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