Ingredients Jump to Instructions ↓

  1. Source: A Pacific Caf? Restaurant, Oahu, Kauai and Maui

  2. Biscotti Crumb Crust

  3. 3 1/2 ounces ground almonds

  4. 1 1/4 cups all-purpose flour

  5. 1 cup granulated sugar

  6. 1 pinch salt

  7. 1 teaspoon baking powder

  8. 1 teaspoon Chinese five-spice powder

  9. 2 eggs

  10. Preheat oven to 350 degrees F.

  11. 2 to minutes. Turn out dough onto a floured surface and roll into a log approximately

  12. 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.

  13. 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

  14. 1/4 inch thick layer. Bake at

  15. 350 degrees F for 7 to 10 minutes. Set aside to cool.

  16. Filling

  17. 24 ounces cream cheese

  18. 3/4 cup granulated sugar

  19. 1 cup Midori

  20. 2 tablespoons unflavored gelatine powder

  21. 3/4 cup whipping cream

  22. Whip cream to stiff peaks.

  23. In a saucepan, combine Midori, lime juice and gelatine. Set aside for 5 minutes.

  24. 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.

  25. Glaze

  26. 3/4 cup Midori

  27. 1/4 cup water

  28. 2 tablespoons lime juice

  29. 1/4 cup granulated sugar

  30. 1/4 cup melted butter

  31. 1 teaspoon vanilla extract

  32. 2 teaspoons unflavored gelatine powder

  33. 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

  34. 2 hours. Remove from the mold and serve.


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