7-Up Lemon Cheesecake With Strawberry Glaze
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(The title is almost longer than it takes to do the
whole she-bang.)
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Makes: 10 servings
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CRUMB CRUST-----
2 cup graham cracker crumbs
1/2 cup butter -- melted
1/2 cup powdered sugar
1 tsp cinnamon
7 UP FILLING-----
1 pkg unflavored gelatin
6 Tbsp Sugar
1-1/2 cup 7-up -- divided
2 eggs -- beaten
1 sm pkg lemon pudding & pie filling (not instant)
3/4 cup water
STRAWBERRY GLAZE-----
1/2 cup strawberry jelly -- melted Unsweetened frozen
-- thawed fresh strawberries -=OR=- whole berries
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Low Down: Use a butter substitute, such as Smart Balance,
your favorite egg substitute, & a sugar substitute, such as
SPLENDA (SPLENDA + a blender will get you *homemade*
powdered sugar) Also go to a *diet* version of the 7-Up.
=
CRUST: Combine cracker crumbs, powdered sugar,
cinnamon & melted butter.
Press onto bottom & partway up sides of buttered
9" springform pan; chill. FILLING: Soften unflavored
gelatin in 1/4 cup 7-up for 4 min. In a saucepan
combine pie filling, sugar, eggs & water; blend
well. Add 1-1/4 cup 7-up; bring just to a boil over
med heat stirring constantly; remove from heat.
Stir in gelatin; cool 3 min. Add 1/2 cup of this warm
mix to cream cheese; mash together. Mix with
remaining 7-up & mix; stir until well blended. Turn
into chilled crust; chill for at least 8 hrs. Remove
from pan; add topping. TOPPING: Brush top of
cheesecake with melted jelly. Arrange strawberries
upright on cake; spoon any remaining melted jelly
over them.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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