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Strawberry Pretzel Cheesecake

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Course Dessert

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.