The best strawberry cheesecake with pretzel crust
This Strawberry Pretzel Cheesecake recipe is our favorite. It's great for various occasions like birthday celebrations, picnics, sweet weekend treats, gatherings, and so much more. Here are some of the top things we love:
- The pretzel crust holds the cream cheese filling beautifully, and it creates a delicious salty and sweet flavor. Wonderfully balanced and delicious
- The cream cheese filling is rich, creamy, and not overly sweet
- The homemade strawberry jam on top is sweet, and the strawberries aren't overcooked; they still hold their shape
- No water bath needed for this cheesecake recipe
- Kids and adults love it
- You can easily transport it
Feel free to try this homemade Sour Cream Cheesecake recipe too.
Essential Ingredients for this Cheesecake
You can find all the ingredients for this cheesecake in any local store. You will find the amount and ingredients below; here are just some essential ingredients for those who want to know more.
Pretzels - Choose your favorite salty, crunchy pretzels. It doesn't matter if you buy small or large; we will crush them anyways.
Cream Cheese - Feel free to use the best creamy cream cheese, like Philadelphia.
Mascarpone - makes the filling even more creamy, stable, and delicious.
Vanilla - We love using a vanilla paste, but seeds from the vanilla pod work great too.
Cornstarch - keeps the strawberry jam together, and it creates a beautiful, shiny, silky jam.
Frequently asked questions and answers.
CAN I MAKE THIS CHEESECAKE GLUTEN-FREE?
Sure, you can easily make this Strawberry Pretzel Cheesecake gluten-free. Make sure to buy your favorite gluten-free pretzel, then crush them into fine crumbs.
HOW DO I KNOW THAT MY CHEESECAKE IS BAKED?
Your cheesecake is baked when the edges are solid and are beginning to turn golden brown. The center should still be a bit jiggly and soft. Don't over-bake your cheesecake, or it won't be as tasty, creamy, and smooth.
HOW LONG DOES IT TAKE FOR THE SOUR CREAM CHEESECAKE TO SET?
First, you need to bring the baked cheesecake to room temperature. Then, place in the fridge for at least 3 - 4 hours, or even better, overnight. Your cheesecake will set and become extra creamy, rich, and delicious.
WHEN DO YOU ADD THE STRAWBERRY JAM TOPPING?
You can either decorate your cheesecake with the strawberry jam before taking it out from the springform pan, or you can decorate each slice separately if you want to adjust the amount.
How to store Strawberry Pretzel Cheesecake
This Strawberry Pretzel Cheesecake can be stored in two different ways.
Separately store the baked and cooled cheesecake (whole or cut in slices) and strawberry jam topping. Keep sealed in an airtight container, in a fridge, for up to 5 days, before serving, transfer to room temperature for 10 minutes.
Feel free to freeze the cheesecake and strawberry jam topping separately. Place in an airtight container and place in the freezer for up to 1 month. Defrost the cheesecake by bringing it to room temperature (it will take approximately an hour). Place the strawberry jam in a saucepan and place over low heat for a minute or until warm.
How to make this Strawberry Pretzel Cheesecake at home (video)
Check this short video to master making this delicious Strawberry Pretzel Cheesecake at home.
Try these amazing strawberry recipes too
- Strawberry Mousse Cake
- Strawberry Swiss Roll Cake (video)
- Strawberry Crisp
- Strawberry Shortcakes with Whipped Cream
- Viennese Whirls
- Macerated Strawberries
- Pavlova with Strawberries and Cream
METHOD
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Pretzel Crust
Preheat the oven to 200 °C / 390 °F. In a blender or stand mixer, crush the pretzels into fine crumbs. Transfer to a large bowl, and add sugar and melted butter. Stir to combine. Transfer to an 8-inch springform pan. Press evenly into the bottom of the pan, then transfer to the preheated oven to bake. Bake for 8 - 10 minutes at 200 °C / 390 °F or until golden brown and baked. Set aside to cool to room temperature.
TipIf you aren't using a springform pan, make sure to line the pan with baking paper to prevent the crust from sticking to the pan. -
Cream Cheese Filling
Add mascarpone and cream cheese to a large bowl. Mix well using an electric mixer until creamy and combined. Add the lemon zest, lemon juice, vanilla paste, and sugar, and incorporate, then add the eggs and mix again until combined. Don't overwork the mixture. It should be creamy and combined but not fluffy.
TipFeel free to use a stand mixer fitted with a whisk for this step. -
BAKE
Pour the cream cheese filling into the prebaked pretzel crust. Transfer the pan to a baking sheet and place it in the preheated oven on the middle rack. Bake for 60 - 70 minutes at 150 °C / 300 °F or at 135 °C (fan) / 275 °F (fan). The cheesecake is baked when the edges are set, but the center moves slightly when the pan is gently shaken. Take from the oven and bring to room temperature, then transfer to the fridge to cool for at least 3 - 4 hours, or overnight.
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Strawberry jam topping
Cut half of the strawberries into small pieces. Add them to a saucepan along with the sugar, lemon juice, water, lemon zest, vanilla paste, and cornstarch. Place over medium heat and bring to a bowl, then simmer for 8 - 10 minutes or until the strawberries are soft and the sauce thickens. Cut the rest of the strawberries in half and add them to the saucepan. Cook for a minute, then remove from the heat and bring to room temperature. Transfer to a fridge for 1 - 2 hours or overnight.
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Serve
Take the cheesecake from the fridge 10 minutes before serving. Cut into eight equal parts and serve with strawberry jam topping.
