How To make 7 Up Lemon Cheesecake with Strawberry Glaze
CRUMB CRUST
2 c Graham cracker crumbs
1/2 c Butter :
melted
1/2 c Powdered sugar
1 t Cinnamon
7 UP FILLING-----
1 pk Unflavored gelatin
6 tb Sugar
1 1/2 c 7-up divided
2 Eggs :
beaten
1 sm Lemon pudding & pie filling
3/4 c Water not instant
StrAWBERRY GLAZE:
1/2 c Strawberry jelly melted
Unsweetened frozen :
Thawed Fresh strawberries -?? Whole strawberries
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
How To make 7 Up Lemon Cheesecake with Strawberry Glaze 's Videos
Mango Lime Cheesecake
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MANGO LIME CHEESECAKE
Servings: 8-10
INGREDIENTS
Crust
8 digestive biscuits
1 tablespoon sugar
50 grams butter
Cheesecake
3 large mangos or 6 small yellow mangos, peeled & diced
900 grams cream cheese, at room temperature
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream
PREPARATION
1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool.
6. Using a blender, puree mangos until smooth. Set aside.
7. In a large bowl, whisk together cream cheese and sugar until smooth.
8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined.
9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!
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[INGREDIENTS]
Enough amount for 1 18cm(7inch) round cake mold
1 layer of sponge as a base - Recipe:
* You can do crust instead if you prefer!
Strawberry sauce *This is a sauce you pour in the end and also take some as strawberry puree below.
• Fresh strawberries, Pureed: 500g (17.6oz) *Use a bit more fresh strawberries to get 500g.
• Granulated sugar: 100g (3.5oz)
• Lemon juice: 1 Tablespoon
Cheesecake filling
• Gelatin(Today, I used the one with bloom 230): 7g (0.25oz)
• Cream cheese: 227g (8oz or 1 US block)
• Vanille beans: 1/2 pod
• Sour cream: 60g (2.1oz)
• Granulated sugar: 60g (2.1oz)
• Strawberry puree: 3 Table spoon
• Lemon juice: 1 Table spoon
• Heavy cream: 200g (7oz)
• Strawberry puree to drizzle in the filling: about 1-3 Tbsp as you like
• Heart shaped strawberries: 14-19 pieces depending on the size
Whipped cream on top
• Heavy cream: 200g (7oz)
• Granulated sugar: 15g (0.5oz)
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[STRAWBERRY MOUSSE]
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Beautiful Korean Strawberry Cheesecake - No Oven/ No Egg Recipe - How To Make a DIY Yummy Dessert
Whip up my No-Bake Strawberry Cheesecake in a matter of moments. My easy cheesecake recipe is the perfect party dish with impressive elegant charm.
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● Ingredients
♥ Round mold size: 15x7cm
40g melted unsalted butter
40g biscuits
200g cream cheese
80g sugar
200g heavy cream
7g gelatin + 20ml water
40g strawberry jam
5g gelatin mixture
50g strawberry puree
Fruit used: Korean strawberry
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Strawberry Glaze Recipe! Strawberry Topping For Cheesecake & Desserts
???????????? It's Strawberry season!!! And of course you need a delicious strawberry topping or strawberry glaze recipe to put on top, right??? Yup, make this easy strawberry topping recipe that will impress your guests and wow your family. The strawberry topping recipe ingredients are below here in the description box. Make the no bake cheesecake for a Memorial Day dessert or a holiday dessert treat anytime of the year, for. a Christmas desserts, Thanksgiving dessert, Easter desserts and more. Annndd… welcome to Tracie's Place! I'm Tracie, and I'm glad you've joined me for my new video! Remember to subscribe and click that notification bell to get my videos to you right away! Also thumbs me up... Like the Video! LOL It helps me out in getting the video to more people who may want to see videos like these! THANK YOU and Enjoy the Video!!!
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* Strawberry Topping Recipe:
1 1/2 to 2 cups Strawberries
1/2 cup sugar
1/2 cup water
1 tsp vanilla
1 tbsp lemon juice
1 tsp cornstarch
2 tbsp water
pinch of salt
1 1/2 tsp butter
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Easy 4-ingredient One Pot Oreo Cheesecake Recipe!
Raw Strawberry Lemon Cheesecake
Raw Strawberry Lemon Cheesecake Ingredients -
For the Lemon Cheesecake base
1 1/2 cups cashew nuts
1/4 tablespoons almond milk
1/4 cup coconut oil
1/4 cup raw honey
1 teaspoon vanilla powder (optional)
1 tablespoon lemon zest
1/3 cup lemon juice
For the Strawberry topping
1 cup strawberries
3 tablespoons chia seeds
Raw Strawberry Lemon Cheesecake Preparation
The ingredient quantities will serve approx 4 to 6 people
To make the lemon cheesecake base, start by soaking the cashew nuts for 2 to 3 hours.
After the cashew nuts have been soaked put into a blender.
Now add all the remaining ingredients for the base into the blender. Blend until creamy and smooth.
To make the strawberry topping, put 1 cup of strawberries into a blender, with 3 tablespoons of chia seeds. Blitz everything together until smooth. You will find the chia seeds will already start to do it's work in making it into a delicious jammy sauce consistency.
Assemble the cheesecake by firstly pouring the lovely creamy base into a desired dish.
Spoon over the base, the strawberry topping and complete by topping with some fresh strawberries.