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
Vegan Strawberry Cheesecake #shorts
#vegancake #vegan #plantbased #vegandessert #veganbaking #glutenfree #dairyfree #veganlife #glutenfreecake #veganism #healthyvegancake #bestvegancake #tastyvegancakeco #vegancakerecipes #vegancakemix #eggfree #vegantreats #veganfortheplanet #vegansofig #asmr #strawberry #cheesecake
INGREDIENTS
FOR THE CRUST:
Cookies, Graham Crackers or Digestive Biscuits approx 1½ cups of crumbs (140g)
Vegan Butter melted 4 tablespoons (56g)
FOR THE CHEESECAKE:
Vegan Cream Cheese 12ounce (339g)
Firm Tofu 4ounces (113g)
Vegan Butter melted 2 tablespoons (28g)
Granulated Sugar 1 cup (200g)
Cornstarch 4 Tablespoons (32g)
All Purpose Flour 3 Tablespoons (24g)
Plant Milk *I use soy milk 6fl oz (177ml)
Vegan Lactic Acid or apple cider vinegar 1 teaspoon
Salt ¼ teaspoon
Vanilla Extract 3 teaspoons (15ml)
Fresh Strawberries hulled~ 12 ounces (approx 16 medium strawberries)
Beet Root Powder *optional not necessary 3 teaspoons + hibiscus flower powder 1 teaspoon
½ Recipe Ganache
Additional strawberries for garnish *optional
For the optional decor you will need 1 Recipe Vegan ganache.
CLICK HERE FOR THE WHOLE RECIPE :
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MY HUSBAND'S FAMOUS STRAWBERRY CHEESECAKE RECIPE | New York Style | MELT IN YOUR MOUTH
This NEW YORK STYLE Strawberry Cheesecake will knock your socks off! My husband has been perfecting this recipe for many, many years, and he's ready to share all his best tips and tricks with you to get a moist, velvety smooth, mouth-watering cheesecake! This recipe is sure to impress family and friends alike, and is a fantastic addition to any spring or summer gathering.
We hope you enjoy this decadent recipe, and find that it's fairly straight-forward and easy to follow for even beginner and novice bakers. Cheesecake may seem intimidating if you've never made it before, but it's actually pretty simple if you follow the clear directions in this video. Trust us, it is well worth the effort! This strawberry cheesecake does NOT disappoint!! (Just wait for our kids' reactions at the end!) Thanks for stopping by!
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Old Fashioned 7-Up Pound Cake Recipe
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Seriously y'all this is the best 7-Up pound cake I've ever had! It has that classic buttery lemon-lime flavor and soft, dense and moist on the inside! Super easy recipe!
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Cheesecake with Lemon Glaze
This is a simple recipe for a cheesecake. Try it!
Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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