7-Up Lemon Cheesecake With Strawberry Glaze Recipe




7-Up Lemon Cheesecake With Strawberry Glaze Ingredients


CRUMB CRUST

2 cup graham cracker crumbs
1/2 cup butter -- melted
1/2 cup powdered sugar
1 tsp cinnamon

UP FILLING

1 package unflavored gelatin
6 tbsp sugar
1 1/2 cup 7-up -- divided
2 eggs -- beaten
1 small lemon pudding & pie filling
3/4 cup water -- not instant

STRAWBERRY GLAZE

1/2 cup strawberry jelly -- melted
1 unsweetened frozen --
1 thawed
1 fresh strawberries -=or=-
1 whole strawberries

A Recipe for
7-Up Lemon Cheesecake With Strawberry Glaze

 

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Using Parsley:
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This is a recipe for 7-Up Lemon Cheesecake With Strawberry Glaze from the recipe cookbook of Recipes-to-go (Dessert)


Do vegetarians eat animal crackers?

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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.

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7-Up Lemon Cheesecake With Strawberry Glaze

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

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7-Up Lemon Cheesecake With Strawberry Glaze 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 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.

Recipe By : Patti Anderson

Serves: 10

 

 

 

 

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