7−Up Lemon Cheesecake with Strawberry Glaze is a traditional American recipe for a classic cheesecake with a biscuit (cookie) crust topped with a cream cheese topping with lemons and 7-up set with eggs and gelatine that's topped with a strawberry glaze.

Ingredients:

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

Method:

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.