A Pacific Cafe Restaurant Midori Cheesecake

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.

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.

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 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

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.