Strawberry Pretzel Cheesecake

Ingredients
for 12 servings

• 2 ½ cups  mini pretzel (60 g)
• 10 tablespoons unsalted butter, melted
• 8 oz  cream cheese, 2 packages, at room temperature (225 g)
• 1 ½ cups  powdered sugar (180 g)
• 1 teaspoon  vanilla extract
• ½ cup  sour cream (115 g)
• 1 cup  whipped cream (240 mL)
• 2 cups  water (480 mL)
• 6 oz  strawberry gelatin (170 g)
• 1 lb  strawberry, hulled and sliced (455 g)

Preparation

1. Preheat oven to 350°F (180°C).
2. Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
3. Combine crushed pretzels and butter in a mixing bowl and stir to combine.
4. 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.
5. Bake for 10 minutes. Let cool to room temperature.
6. Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
7. Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
8. Add in the whipped cream until batter is thick and smooth.
9. 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.
10. 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.
11. Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
12. ............................................

For full instructions please see : tasty.co

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