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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.