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
5 Ingredient No Bake Cheesecake
This is such an easy cheesecake recipe to make with just 5 ingredients -- including a homemade crust! It's no bake too!
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
1 ½ cups cold heavy cream
2 bricks (16 ounces) cream cheese, softened
1 ¼ cups powdered sugar
????Printable recipe
►DIRECTIONS:
1. Grease a 9-inch springform pan very lightly with baking spray.
In a large bowl, stir together the graham cracker crumbs and melted butter.*
2. Press the graham cracker mixture into the bottom and sides of the pan, creating a ¼-inch thick border all the way around. Make sure to pack it tightly so the crust isn’t too crumbly.
3. Place the crust in the freezer to chill for 20 minutes while you prepare the filling.
4. Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until the cream holds stiff peaks — about 2 minutes. Remove the whipped cream to a separate bowl.
5. Add the cream cheese to the bowl of the stand mixer (still fitted with the whisk attachment) and turn the speed to low. Slowly add the powdered sugar a little at a time.
6. When all of the powdered sugar has been incorporated, turn the speed to medium and beat until the cream cheese is light and fluffy — about 2 minutes.
7. Add the whipped cream back to the cream cheese mixture and fold it in gently.
8. Add the cheesecake filling to the chilled crust and smooth out the top.
9. Place the cheesecake in the freezer to chill for at least 6 hours, preferably overnight.
10. When ready to serve, run a knife around the edge between the crust and the pan and then release the springform pan.
11. To slice, run a sharp knife under hot water and slice through the cheesecake. Run the knife under hot water and wipe it clean between each slice.
12. Serve the cheesecake chilled and store any leftovers in an airtight container in the fridge for up to 3 days.
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Easy 4-ingredient One Pot Oreo Cheesecake Recipe!
COPYCAT Cheesecake Factory | Strawberry Cheesecake | Homemade
Bring Cheesecake Factory's Strawberry Cheesecake right to your home without going to the restaurant with this delicious copycat recipe!
Copycat Cheesecake Factory | Strawberry Cheesecake:
Ingredients:
Crust:
1 1/2 Cups Graham Cracker Crumbs,About 12 Crackers
1/4 Teaspoon Cinnamon
1/3 Cup Unsalted Butter, Melted
FILLING:
4 (8 oz.) Packages Cream Cheese, Softened
1 1/4 Cups Granulated Sugar
1/2 Cup Sour Cream
2 Teaspoons Vanilla Extract
5 Eggs
SOUR CREAM TOPPING:
1/2 Cup Sour Cream
2 Teaspoons Granulated Sugar
STRAWBERRY TOPPING:
2 Cups Of Strawberries, Tops Cut Off
2 Tablespoons Water
2 Tablespoons Cornstarch
1 Tablespoon Lemon Juice
Instructions:
1. Preheat the oven to 350 degrees.
2. In a food processor, blend the graham crackers into crumbs. Then add the cinnamon and melted butter. Mix until combined. If you do not have a food processor, you can put the graham crackers in a large zip lock bag and use your hands or a rolling pin to crush into fine crumbs.
3. Place the graham crackers into a 9” spring form pan. Making sure to press down in the middle and up the sides of the pan.
4. Bake the crust for 5 minutes at 350 degrees, then turn the temperature down to 325 degrees when the crust is done.
5. In a stand mixer, or large bowl. Add the cream cheese one at a time, mixing after each addition until creamy.
6. Add the sour cream, sugar and the vanilla. Mix well.
7. Add the eggs one at a time, scraping down the sides and bottom of the bowl after each addition.
8. Pour over the graham cracker crust and smooth out the top.
9. Place into a large roasting pan and fill up the bottom with water. About 2 cups. You can also add aluminum foil to the bottom of the springform pan to prevent water from leaking through.
10. Bake at 325 degrees for 50-60 minutes or until done. Your cheesecake is done when the middle barely jiggles.
11. Let cool for 1 hour and place in the fridge for up to 4 hours to chill. Ideally overnight is best.
12. Once the cheesecake is chilled we can go ahead and make the sour cream topping.
13. In a bowl add the sour cream and the sugar and mix well.
14. Spread onto the chilled cheesecake and place back in the fridge to continue chilling.
15. For the strawberry topping, add the water and the cornstarch in a saucepan on medium-low heat. Whisk well
16. Add the sugar and the lemon juice and whisk well.
17. Add the strawberries and mix well.
18. Let simmer for 3 minutes then remove from heat.
19. Let cool and chill in the refrigerator completely before topping the cheesecake.
20. Top each slice of cheesecake with the strawberry topping.
21. ENJOY!
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How to Make the Creamiest Cheesecake
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Mango Lime Cheesecake
Here is what you'll need!
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Reserve the One Top:
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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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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