7-Up Lemon Cheesecake with Strawberry Glaze
7-Up Lemon Cheesecake with Strawberry Glaze recipe
Ingredients
| Crumb crust | |||
| 2 | cups |
graham cracker crumbs
|
* |
| ½ | cup |
powdered sugar
|
|
| ½ | cup |
butter
melted |
|
| 1 | teaspoon |
cinnamon
|
|
| 7up filling | |||
| 1 | package |
gelatin, unflavored
|
|
| 1 ½ | cups |
7-up
divided |
* |
| 1 | small |
pudding mix
lemon, not instant |
* |
| 6 | tablespoons |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
water
|
|
| 11 | ounces |
cream cheese
softened |
|
| Strawberry glaze | |||
| ½ | cup |
fruit jam
berry or any your favorite jam, melted |
* |
| 1 | x |
berries
whole, fresh or frozen, thawed |
* |
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 1¼ 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 jam.
Arrange berries on top.
Nutrition Facts
Serving Size 73g (2.6 oz)
