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Title: 7-Up Lemon Cheesecake with Strawberry Glaze *
Categories: Cheesecake
Yield: 10 Slices
| PATTI - VDRJ67A | ||
| CRUMB CRUST | ||
| 2 | c | Graham cracker crumbs |
| 1/2 | c | Powdered sugar |
| 1/2 | c | Butter; melted |
| 1 | ts | Cinnamon |
| 7-UP FILLING | ||
| 1 | pk | Unflavored gelatin |
| 1 1/2 | c | 7-up; divided |
| 1 | sm | Lemon pudding & pie filling; not instant |
| 6 | tb | Sugar |
| 2 | Eggs; beaten | |
| 3/4 | c | Water |
| 11 | oz | Cream cheese; softened |
| STRAWBERRY GLAZE | ||
| 1/2 | c | Strawberry jelly; melted |
| Fresh strawberries -=OR=- unsweetened frozen, thawed whole | ||
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 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 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 1/2 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. By fatfree-request@fatfree.com on Jun 16, 1997
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