7-up Lemon Cheesecake With Strawberry Glaze

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

7-up Lemon Cheesecake With Strawberry Glaze

cheesecakes

CRUMB CRUST-----
2 cup graham cracker crumbs
1/2 cup butter -- melted
1/2 cup powdered sugar
1 teaspoon cinnamon
UP FILLING-----
1 pkg unflavored gelatin
6 tablespoon 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

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