7-up lemon cheesecake with strawberry glaze
10 Servings
Ingredients
| Quantity | 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 | ||
Directions
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