Strawberry Pretzel Cheesecake

Ingredients

for 12 servings

2 ½ cups (60 g) mini pretzel

10 tablespoons unsalted butter, melted

8 oz (225 g) cream cheese, 2 packages, at room temperature

1 ½ cups (240 g) powdered sugar

1 teaspoon vanilla extract

½ cup (115 g) sour cream

1 cup (240 mL) whipped cream

2 cups (480 mL) water

6 oz (15 g) strawberry gelatin

1 lb (455 g) strawberry, hulled and sliced

Preparation

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!