Strawberry Pretzel Cheesecake
Ingredients
For the crust:
- – About 5 cups of pretzel twists (200g)
- – 1 stick of butter (113g)
- – 1/4 cup granulated sugar (50g)
For the filling:
- – 5 packages of 8 oz cream cheese (40 oz total, at room temperature)
- – 1/4 cup heavy cream (60ml)
- – 2 teaspoons vanilla extract
- – 1 3/4 cups sugar (350g)
- – 3 tablespoons flour (22g)
- – 1/2 teaspoon salt
- – 5 eggs + 2 egg yolks
For the topping:
- – 1 1/2 cups small diced strawberries (about 200g)
- – 1/3 cup sugar (65g)
- – 1 tablespoon vanilla bean paste
- – 1/4 cup water (60ml)
- – 1/2 cup water (120ml)
- – 1/4 cup cornstarch (30g)
- – Zest of 1 lemon
- – 1 1/2 cups thinly sliced strawberries (about 200g)
- – Juice of 1 lemon
Instructions
For the crust:
- Preheat the oven to 400°F.
- Crush the pretzels in a food processor until they’re in small pieces.
- Mix the pretzels with melted butter and sugar, then press into a 9-inch springform pan.
- Bake for about 10 minutes until golden, then let cool.
For the filling:
- Butter the sides of the springform pan.
- Beat the cream cheese until smooth, then add other filling ingredients and mix until just combined.
- Bake at 500°F for 6-8 minutes, then reduce to 200°F and bake for 1 hour.
- Let cool in the oven, then refrigerate for at least 4 hours.
For the topping:
- Cook diced strawberries, sugar, vanilla, and water until thickened.
- Mix water and cornstarch, then add to the saucepan and cook until glossy.
- Remove from heat, add lemon juice, zest, and sliced strawberries, then let cool.
- Pour over the chilled cheesecake and refrigerate for 2 hours before slicing and serving.
- Category: Dessert
