7?Up Lemon Cheesecake with Strawberry Glaze


7?Up Lemon Cheesecake with Strawberry Glaze
Crumb Crust
2 cups graham cracker crumbs
1/2 cup confectioners' sugar
1/2 cup butter, melted
1 teaspoon cinnamon
Combine all ingredients well. Press onto bottom and part way up sides of
buttered 9?inch springform pan; chill.

7?Up Filling
1 envelope unflavored gelatine
1 1/2 cups 7?Up, divided
1 small box regular lemon pudding
and pie filling (not instant)
6 tablespoons granulated sugar
2 eggs, beaten
3/4 cup water
11 ounces cream cheese, softened
Soften unflavored gelatine 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 cups 7?Up and
bring just to a boil over medium heat stirring constantly; remove from
heat. Stir in softened gelatine;
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 Strawberry Glaze.


Strawberry Glaze
1/2 cup strawberry jelly, melted
Fresh strawberries or unsweetened
frozen, thawed whole strawberries
Brush top of chilled cheesecake with melted jelly. Arrange strawberries
upright on cake and spoon any
remaining melted jelly over them.
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Curiosity killed the cat, but for a while I was a suspect

-Alan