CRUMB CRUST
2 cup graham cracker crumbs
1/2 cup butter -- melted
1/2 cup powdered sugar
1 tsp cinnamon
UP FILLING
1 package unflavored gelatin
6 tbsp 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
Directions
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
Servings: 10 servings
7-Up Lemon Cheesecake With Strawberry Glaze Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit; Sauce
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, these, old recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius tells us how the cooks of his times were skilled in the use of many herbs, including some familiar names like basil, fennel and dill. Later on, there are some books published in the 1300s - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that we all know today, but rather descriptions of the types of food eaten by the upper classes of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an eruption in cookery books, most of which still exist in private collections. By the advent of the twentieth century, recipe publications were greatly in demand as a result of increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this 7 Up Lemon Cheesecake With Strawberry Glaze recipe.
