Strawberry Cheesecake on a Pretzel Crust

Votes: 1

Time: 8 hours 20 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 299, total fat 17 G., saturated fats 9 G., proteins 5 G., carbohydrates 33 G., fiber 1 G., cholesterol 85 mg, sodium 309 mg, sugar 18 G.

A classic cheesecake gets its unique flavor from a crust made from crushed pretzels. Mix crushed pretzels with graham crackers in butter, press them into the bottom of a pan, top with cream cheese filling, and bake. Spread a thin layer of strawberry jam over the finished cheesecake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1.5 cups ground pretzels
0.5 cups crushed graham crackers
1/4 cup granulated sugar
110 g unsalted butter, melted

Filling

3 packages of 220g cream cheese at room temperature
1 cup sour cream
1 cup granulated sugar
5 large eggs at room temperature
1 tsp vanilla extract
1 jar (280 g) of strawberry jam

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 150°C.
Cake:

Combine the pretzels, graham crackers, sugar, a pinch of salt, and melted butter in a large bowl. Spread the mixture in the bottom of a 9x13-inch clear glass baking dish and press into an even layer. Set aside while you prepare the filling.

Filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed, scraping down the sides of the bowl and whisk frequently, until smooth and creamy, 2-3 minutes. Add the sour cream and sugar and continue beating until smooth, 1-2 minutes. Mixing on low speed, add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract. Spread the filling on the crust and bake until the center is set, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
Meanwhile, melt the strawberry jam in a small saucepan over low heat. If you prefer seedless jam, strain it through a fine-mesh sieve into another bowl. Pour the melted jam over the cheesecake and spread it into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then cut into 24 squares while still warm. Refrigerate until completely chilled, at least 4 hours or overnight.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Cakes / Food Network - recipes