Strawberry Pretzel Cheesecake Recipe By Tasty

STRAWBERRY PRETZEL CHEESECAKE RECIPE BY TASTY

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!

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!

STRAWBERRY CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat the oven to 300 degrees F.
• For the crust: Combine the pretzels, graham crackers, sugar, a pinch of salt and the melted butter in a large bowl. Press the crust into the bottom of a 13-by-9-inch clear glass baking dish. Set aside while you make the filling.
• For the filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping down the sides of the bowl and the beater often, until smooth and creamy, 2 to 3 minutes. Add the sour cream and sugar and continue to mix until combined, 1 to 2 minutes. With the mixer speed on low, add the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla. Pour the filling over the crust and bake until the center is no longer jiggly, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
• Meanwhile, melt the strawberry preserves in a small saucepot over low heat. If you prefer no seeds, use a fine mesh sieve to strain it into another bowl. Pour the melted preserves over top of the cheesecake and smooth it out into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then slice into 24 squares while still warm. Refrigerate until chilled completely, at least 4 hours or up to overnight.

STRAWBERRY CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat the oven to 300 degrees F.
• For the crust: Combine the pretzels, graham crackers, sugar, a pinch of salt and the melted butter in a large bowl. Press the crust into the bottom of a 13-by-9-inch clear glass baking dish. Set aside while you make the filling.
• For the filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping down the sides of the bowl and the beater often, until smooth and creamy, 2 to 3 minutes. Add the sour cream and sugar and continue to mix until combined, 1 to 2 minutes. With the mixer speed on low, add the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla. Pour the filling over the crust and bake until the center is no longer jiggly, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
• Meanwhile, melt the strawberry preserves in a small saucepot over low heat. If you prefer no seeds, use a fine mesh sieve to strain it into another bowl. Pour the melted preserves over top of the cheesecake and smooth it out into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then slice into 24 squares while still warm. Refrigerate until chilled completely, at least 4 hours or up to overnight.