7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE RECIPE
This lemon cheesecake recipe nails the perfect fruity blend of sweet and citrusy flavors. It's so light yet creamy and doesn't even need any baking at all!
Provided by Recipes.net Team
Categories Cheesecake
Time 8h25m
Yield 12
Number Of Ingredients 13
Steps:
- Combine all the ingredients well.
- Press onto bottom and partway up the sides of a buttered 9-inch springform pan. Set aside and chill.
- 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.
- 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.
Nutrition Facts : Calories 528.00kcal, Carbohydrate 47.00g, Cholesterol 131.00mg, Fat 36.00g, Fiber 1.00g, Protein 7.00g, SaturatedFat 20.00g, ServingSize 12.00, Sodium 396.00mg, Sugar 28.00g
GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
NO-BAKE 7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE
Since getting a springform pan for my birthday, I've been collecting cheesecake recipes and finding the ones I had in my flies. This one was scribbled on an index card from who-knows-when. I hate not to give credit where it's due, but that was before Zaar. I love 7-UP and who doesn't love strawberries?? The passive time is chill time.
Provided by Redneck Epicurean
Categories Cheesecake
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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 strawberries upright on cake and spoon any remaining melted jelly over them.
Nutrition Facts : Calories 477.2, Fat 27.8, SaturatedFat 16.4, Cholesterol 116.6, Sodium 454.9, Carbohydrate 52.7, Fiber 0.8, Sugar 30.8, Protein 6.6
LINDY'S CHEESECAKE WITH STRAWBERRY GLAZE
I found this recipe clipping within my Mother's Recipe Box. It looks very old and well used. I have seen other Lindy's recipes listed within Zaar, however the ingredient amounts do vary. I hope you will enjoy it. Cooking time includes time to chill.
Provided by Bev I Am
Categories Cheesecake
Time 4h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Combine flour, sugar and lemon peel.
- Make a well in center and drop in egg yolk, butter and vanilla.
- Quickly work together until well blended.
- Wrap in waxed paper and chill 1 hour.
- Detach bottom from springform pan.
- Roll out about 1/3 of the dough 1/8" thick.
- Fit over bottom of buttered 9" springform pan.
- Trim and save extra dough.
- Bake circle of dough about 8-10 minutes or until golden.
- Cool.
- Butter sides of pan and place sides over bottom.
- Turn up oven to 500 degrees F.
- Roll out remaining dough and line pan 3/4 of the way up sides.
- Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Blend in cream thoroughly.
- Turn cheese mixture into springform pan and bake 10-12 minutes.
- Reduce heat to 200 degrees F and bake 1 hour.
- Cool in a draft-free place and top with Strawberry Glaze (** Recipe Follows).
- Remove sides of pan and refrigerate cake.
- To Make Strawberry Glaze:.
- Reserve the largest and most attractive berries for the top of cheesecake.
- Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
- Stirring constantly,boil mixture for about 2 minutes.
- Blend in butter.
- Remove from heat, pour into blender and puree.
- Let cool slightly.
- Arrange whole berries on cheesecake and spoon glaze over all.
- Chill several hours before serving time.
Nutrition Facts : Calories 835.8, Fat 54.6, SaturatedFat 30.6, Cholesterol 301.3, Sodium 506.3, Carbohydrate 77.2, Fiber 1.7, Sugar 61.6, Protein 12.8
LEMON CHEESECAKE WITH STRAWBERRIES AND PORT GLAZE
Categories Cake Dessert Bake Cream Cheese Strawberry Lemon Port Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition.
- Pour filling into crust (filling will just fill crust). Place springform pan on rimmed baking sheet. Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.
- Meanwhile, prepare topping:
- Mix sour cream, sugar, and vanilla in medium bowl.
- Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator; chill uncovered overnight.
- For port syrup:
- Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. (Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.)
- Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. (Can be made 8 hours ahead. Cover; chill.)
- Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.
LEMON STRAWBERRY CHEESECAKE
Make and share this Lemon Strawberry Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
- Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
- Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
- Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
- Glaze
- Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
- Lemon Strawberry Cheesecake.
- Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
- After about 3 hours your cheesecake is ready for eating!
GOLDEN-GLAZED LEMON CHEESECAKE
One slice is never enough of this dreamy cheesecake. The rich filling and golden glaze tempt your taste buds with a delicate hint of lemon.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on)., For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon zest and vanilla just until blended. Pour into crust. Return pan to baking sheet., Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 20g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 262mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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