With the recent passing of Valentine’s Day, it is not too late to fix yourself a tasty treat. This tasty treat is a blend of a classical cheesecake with a pretzels crust unlike traditional graham cracker ones. It may take a few preparations and grocery shopping, but the end result is well worth your time.
- 2 ½ cups mini pretzel
- 10 tablespoons unsalted butter, melted
- 8 oz cream cheese, 2 packages, at room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup whipped cream
- 2 cups water
- 6 oz strawberry gelatin
- 1 lb strawberry, hulled and sliced
- 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.