How To make Midori Cheesecake
CRUST:
1 1/2 c Graham cracker crumbs
1/2 c Butter; melted
FILLING:
3 8-oz packages cream cheese
1 c Sugar
1/8 t Salt
4 Eggs
2 T Midori
TOPPING:
2 c Sour cream
1/4 c Sugar
2 t Midori
GLAZE:
1 c Midori
1 Package unflavored gelatin
Melon balls to cover caketop To make crust: Mix and pat crust ingredients into spring form 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 F for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450 F. 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.
How To make Midori Cheesecake's Videos
Eugenia Cooney Asked If She Eats Regularly & How Much She Weighs (7-30-23) #tiktok #shorts
Eugenia Cooney Asked If She Eats Regularly & How Much She Weighs (7-30-23) #tiktok #shorts
How To Make A Midori Sour Cocktail
Today I will show you how to make the Midori Sour cocktail at home!
About The Midori Sour Cocktail
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The Midori Sour is an emblem of 1970s excess. Its chief ingredient was launched in the U.S. in 1978 by Suntory, the Japanese company best known for coveted whiskeys and beers. Midori debuted stateside at Studio 54, the notorious New York nightclub, which was a fitting venue for the bright and showy liqueur.
Midori’s flavor is derived from Japanese muskmelons and the cantaloupe-like yubari fruit, which are both infused into neutral grain spirits. Before bottling, the melon spirit is blended with brandy and sugar and dosed with food coloring to achieve its characteristic bright green color.
Midori can be used in countless drinks, but the Midori Sour made the liqueur a household name. However, the original recipe is more punchline than classic.
INGREDIENTS
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2 oz (60mL) Midori
1 oz ( 30 ml ) Fresh Lemon Juice
3/4 oz ( 22,5 ml ) Egg White
1/2 oz ( 15 ml ) Simple Syrup
HOW TO MIX
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Add all the ingredients into a shaker with ice and shake, remove the ice and dry shake, then strain into a chilled Martini cocktail glass.
Cheers!
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MUSIC CREDIT
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Warrior by Yoitrax
Tutorial: Käsekuchen Midori
Tutorial zum Rezept Käsekuchen Midori auf cookarella.de
Link:
How to Make: Matcha Cheesecake
Delicious three-layer-cheesecake made with Matcha and Mascarpone cheese. It was my first try making it and I think it came out very nice :) This is a lot of matcha, if you want a more cheesecakey taste, just add macha to the dough and to the chocolate and leave the mascarpone cheese without matcha. Hope you'll give it a try.
You can find the matcha I used on ebay.
Midori Spring Matcha Review
I received Midori Spring Matcha for free in exchange for an honest review, from Life&Food. This is a brief review of the product.
Thank you Life&Food and Midori Spring for allowing me to review the product.
Midori Spring Matcha can be purchased at or at
Free background music: 'Grooving Melody', from
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I promised the recipes to be listed. Most of the recipes I found on Pinterest. The zucchini bread and banana matcha smoothie I winged it. LOL
HERE ARE THE LINKS:
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Blueberry Green Tea Smoothie:
Matcha Pineapple Smoothie: (This blogger reviewed a different matcha brand.)
Green Tea Mask:
Baked Midori Jade #Matcha #Donuts
Ingredients
Make 8 Donuts
Donut Ingredients:
155g gluten-free 1-to-1 flour
80g powdered sugar
4-5 (1 tsp) baking powder
1-2g (¼ tsp) baking soda
10g corn starch
5g Suncore Foods® Midori Jade Matcha Powder
136g unsweetened vanilla oat milk
5g apple cider vinegar
45g dairy-free yogurt
5g pure vanilla extract
13g dairy-free melted butter
Optional Chocolate Drizzle Ingredients:
1/3 cup dark chocolate
1/3 cup dairy-free white chocolate
Cinnamon Sugar Dust Ingredients:
55g (¼ cup) granulated sugar
3g (1 tsp) ground cinnamon
Directions
1. Preheat oven to 3500 F and prepare a 6” cake pan by brushing some butter or oil on the inside of the pan.
2. Dry Ingredients — In a large bowl, combine flour, corn starch, baking powder, baking soda, sugar, Suncore Foods® Midori Jade Matcha Powder, and salt.
3. Wet Ingredients — In another bowl, combine oat milk, vanilla extract, apple cider vinegar and melted butter.
4. Mix the two sets of ingredients together until well combined. Pour the batter into the prepared cake pan and bake for 35 minutes or until the cake passes the toothpick test.
5. Follow the same steps to prepare another 6” cake for a layered cake.
6. Allow both cakes to cool completely before adding buttercream.
7. Buttercream: Beat butter for 1-2 minutes until light and fluffy. Add cream of tartar and vanilla extract and beat again until well combined. Add powdered sugar 100 g at a time until you reach the desired texture. For a thinner buttercream, use less sugar. For a thicker buttercream use more sugar.
8. Mix in Supercolor Powder into the buttercream until well combined.
9. Assemble cake: Evenly cut the domes of each cake so both cakes are level. Spread some buttercream on one cake and place the second cake over the buttercream. Gently press down in order to position the cake.
10. Add the remaining buttercream to a piping bag and decorate cake to preference.