Strawberries and Cream Cheesecake with Pretzel Crust

Strawberries and Cream Cheesecake with Pretzel Crust
With all of the fresh strawberries around it was only a matter of time before I started thinking about using them to make some sweet treats and first on my mind was a strawberry cheesecake! Although a fresh, unbaked, strawberry cheesecake is always nice I also enjoy a New York style baked cheesecake and so I made this strawberries and cream cheesecake with pretzel crust. This cheesecake is a pretty basic cheesecake with cream cheese, eggs, sugar, cream and pureed strawberries with the only real difference being that the moisture added by the fresh strawberries increases the baking time a little. Instead of using the standard graham cracker crumb crust I went with a slightly different, savoury, twist with a pretzel crumb crust! This strawberries and cream cheesecake with pretzel crust is so nice and light, creamy and smooth with a blend of sweet and savoury that goes perfectly well with the strawberry flavour!

Strawberries and Cream Cheesecake with Pretzel Crust
Top with strawberry sauce or strawberry jam and/or whipped cream!

Strawberries and Cream Cheesecake with Pretzel Crust

Strawberries and Cream Cheesecake with Pretzel Crust



Strawberries and Cream Cheesecake with Pretzel Crust

Strawberries and Cream Cheesecake with Pretzel Crust

Strawberries and Cream Cheesecake with Pretzel Crust
Strawberries and Cream Cheesecake with Pretzel Crust

Strawberries and Cream Cheesecake with Pretzel Crust

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 9

Al light and summer-y fresh strawberry New York style cheesecake!


ingredients
  • 1 1/2 cups pretzel crumbs (gluten-free for gluten-free)
  • 4 tablespoons sugar
  • 4 tablespoons butter, melted
  • 24 ounces cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup heavy/whipping cream
  • 1 pound strawberries, hulled and pureed
  • 1 tablespoon lemon juice (optional)
directions
  1. Mix the crumbs, sugar and butter and press into the bottom of a 8-9 inch springform pan.
  2. Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, cream, strawberries and lemon juice.
  3. Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 90 minutes, turn off the heat and let sit in the closed over for 15 minutes before removing and letting cool at room temperature.

Note: The cheesecake is set when the sides are solid and the centre is still a little jiggly when you shake it.
Option: Replace the pretzel crumbs with graham cracker crumbs, vanilla wafer, crumbs, etc.
Nutrition Facts: Calories 637, Fat 38g (Saturated 21g, Trans 0.1g), Cholesterol 168mg, Sodium 765mg, Carbs 65g (Fiber 2g, Sugars 33g), Protein 10g
Nutrition by: Nutritional facts powered by Edamam

4 comments:

Unknown said...

You say to put the pretzel crust into 6-7 inch pan but then say to put the filling into an 8-9 inch pan? I assume the 8-9 inch Lan is right?

We Are Not Martha said...

Ahh this looks so incredibly delicious!! And it's such a pretty color, too :)

Sues

Kevin Lynch said...

Unknown: That should have been an 8-9 inch pan. Enjoy!

Paige Flamm said...

Yum! I need this cheesecake in my life!

Paige
http://thehappyflammily.com

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