Pretzel Crusted Cheesecake With Raspberry Sauce Recipes
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
STRAWBERRY PRETZEL CHEESECAKE RECIPE BY TASTY
Here's what you need: mini pretzel, unsalted butter, cream cheese, powdered sugar, vanilla extract, sour cream, whipped cream, water, strawberry gelatin, strawberry
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
- Combine crushed pretzels and butter in a mixing bowl and stir to combine.
- Place the pretzel mixture in the base of a 9-inch (23-cm) springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
- Bake for 10 minutes. Let cool to room temperature.
- Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
- Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
- Add in the whipped cream until batter is thick and smooth.
- Pour the mixture into the 9-inch (23-cm) springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for 30 minutes.
- Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for 3 minutes, or until gelatin has dissolved. Remove from heat.
- Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
- Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, Sugar 15 grams
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