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    7-Up Lemon Cheesecake With Strawberry Glaze

    Source of Recipe

    Patti Anderson

    List of 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

    Recipe

    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.

 

 

 


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