This strawberry cheesecake with a crispy pretzel base is a sweet treat.
The recipe is guaranteed to be a hit with cheesecake fans.
There are countless variations for cheesecake: baked or as a refrigerator cake, with or without a base, with a fruit topping or classic. But do you already know the
cheesecake with a
crispy pretzel base
? Don't get it wrong: It's not about the good old pretzels, but about the snack known as mini pretzels that can be found on the chip shelf. Crushed and mixed with liquid butter, these small pretzels make a great cheesecake base. This gives the
cheesecake
an interesting, slightly salty taste.
But don't worry, it will still be sweet enough: On top of that comes a wonderfully fluffy cream filling made from cream cheese, sour cream and whipped cream.
And don't forget: a strawberry topping that not only delights all summer fruit fans, but also makes the cake look beautiful.
Let's start with the delicious recipe!
Also
try :
Chocolate cookie cake with Nutella: tastes as great as it sounds.
Cheesecake with a pretzel base: the ingredients
For a springform pan (23 cm) you need:
For the cheesecake:
150 g mini pretzels
100 g sweet cream butter - what is the difference to "normal" butter?
450 g cream cheese
185 g of powdered sugar
1 teaspoon vanilla extract
115 g sour cream
240 g whipped cream
For the strawberry topping:
480 ml of water
1 packet of ground gelatin (strawberry flavor)
450 g strawberries (cleaned and without stalk)
Also delicious:
This is how you bake a wonderfully creamy Philadelphia cake.
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Delicious recipe for cheesecake with a pretzel base and strawberry topping
Preheat the oven to 180 ° C.
For the bottom of the pretzel,
fill a freezer
bag
with the mini pretzels and
mash them
with a rolling pin.
Larger pieces can still be left in there.
Melt the butter and mix the crushed pretzels with the liquid butter in a mixing bowl.
Spread the pretzel mixture on the bottom of a springform pan.
Use a measuring cup or glass to smooth the surface.
Bake the pretzel base in the oven for 10 minutes.
Then let it cool down to room temperature.
For the filling
, put the cream cheese in a large bowl and stir it with a hand mixer until smooth.
Add powdered sugar, vanilla extract and sour cream and stir everything together.
Whip the cream until stiff and fold it in gently with a spatula.
Pour the mixture into the springform pan and use a spatula to spread it evenly.
Put the mold in the refrigerator and let the cheesecake cool for 30 minutes.
In the meantime, prepare the
strawberry topping
: Boil the water in a medium-sized saucepan over high heat.
Add the gelatin and stir for 3 minutes or until the gelatin has dissolved.
Take off the stove.
Let the gelatin mixture cool for 8 minutes or to room temperature.
Cut the strawberries into slices and stir them in.
Take the springform pan out of the refrigerator and pour the strawberry mixture onto the pretzel crust cheesecake.
Let the cake cool in the refrigerator for at least 4 hours.
Have fun baking and enjoying!
(mad)
Recipe from: einfachasty
Further Baking :
Creamy Poppy Seed Cheesecake - Make sure you bake this recipe again.
The most popular cake classics and cake dreams
The most popular cake classics and cake dreams
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