7-up lemon cheesecake with strawberry glaze

Yield: 10 Servings

Measure Ingredient
CRUMB CRUST-----
2 cups Graham cracker crumbs
½ cup Butter -- melted
½ cup Powdered sugar
1 teaspoon Cinnamon
7 UP FILLING-----
1 pack Unflavored gelatin
6 tablespoons Sugar
1½ cup 7-up -- divided
2 Eggs -- beaten
1 small Lemon pudding & pie filling
¾ cup Water -- not instant
STRAWBERRY GLAZE-----
½ cup Strawberry jelly -- melted
Unsweetened frozen --
Thawed
Fresh strawberries -=OR=-
Whole strawberries

CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill.

FILLING: Soften unflavored gelatin in ¼ cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-¼ cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add ½ cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping.

TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them.

Recipe By : Patti Anderson

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