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
Recipes as an idea can be traced way back into the far past, at least as far back into history as early Egypt, and possibly even further than that. However, generally, these early cook books were just primitive pictorial instructions for preparing food.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into Roman times around 25BC a man called Apicius compiled some scripts describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he tells us how the Roman cooks made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. For the next few years, the rich families of Europe competed with each other to lay on the most exotic meals, and as a result cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. By the advent of the twentieth century, recipe books were in high demand, mostly as a result of increased literacy, more free time and being a little richer. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this 7 Up Lemon Cheesecake With Strawberry Glaze recipe.
