Crust
2 cup graham cracker crumbs
1/2 cup confectioners’ sugar
1 tsp. cinnamon
1/2 cup butter, melted
Filling
1 envelope unflavored gelatin
1 ½ cup 7-Up, divided
1 box lemon pudding and pie filling, not instant mix, small box
6 tbsp. granulated sugar
2 eggs, beaten
3/4 cup water
2 lb cream cheese, softened
Strawberry Glaze
1/2 cup strawberry jelly, melted
Fresh whole strawberries, as desired
To make the crust
Combine all the ingredients well.
Press onto bottom and partway up the sides of a buttered 9-inch springform pan. Set aside and chill.
To make the filling
Soften unflavored gelatin in 1/4 cup 7-Up for 4 minutes.
In a saucepan, combine pudding and pie filling, sugar, beaten eggs and water. Blend well.
Add remaining 1 ¼ cup 7-Up and bring just to a boil over medium heat, stirring constantly.
Remove from heat and stir in softened gelatin. Let cool for 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese and mash together.
Mix together with the remaining 7-Up mixture and stir until well blended.
Pour into the chilled crust and chill for at least 8 hours.
To make the strawberry glaze
Brush the top of the chilled cheesecake with melted jelly.
Arrange strawberries upright on the cake and spoon any remaining melted jelly over them.
Release from springform pan and serve.
Sugar: 28g
:
Calcium: 98mg
Calories: 528kcal
Carbohydrates: 47g
Cholesterol: 131mg
Fat: 36g
Fiber: 1g
Iron: 1mg
Potassium: 150mg
Protein: 7g
Saturated Fat: 20g
Sodium: 396mg
Vitamin A: 1291IU
Vitamin C: 1mg
