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Strawberry Pretzel Cheesecake
#Desserts
Unforgettable and surprisingly light

Strawberry Pretzel Cheesecake

This Strawberry Pretzel Cheesecake recipe is great for kids and adults. This triple-layered cheesecake is light, delicious, and super easy to make.

Strawberry Pretzel Cheesecake
This three-layered goodness is simply unforgettable. We have a crunchy base made of salty pretzels, then we have a creamy, luxurious mascarpone and cream cheese filling, and last but definitely not least, a silky smooth, sweet strawberry jam topping. This dessert will be loved not only by cheesecake lovers and strawberry lovers, but it won’t leave anyone unimpressed thanks to its beautiful balance of sweet, salty, milky, creamy, and fresh combination. Feel free to make the topping using fresh or frozen strawberries. Serve it for special occasions or for a lovely weekend treat. You can easily transport it too and take it with you to work, school, picnic, or when you’re visiting friends or family.

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. 

Strawberry Pretzel Cheesecake

Close shot of Strawberry Pretzel Cheesecake

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.

Making pretzel crust for Strawberry Pretzel Cheesecake

Pouring cream cheese filling into the prebaked pretzel crust for Strawberry Pretzel Cheesecake

Baked Strawberry Pretzel Cheesecake

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.

Homemade Strawberry Pretzel Cheesecake

Creamy Strawberry Pretzel Cheesecake

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

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    8
    slices
  • preparation:
    15
    minutes
  • bake:
    70
    minutes
  • total time:
    85
    minutes

METHOD

  • 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.

    Tip
    If 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.

    Tip
    Feel 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.

  • 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.

  • Serve

    Take the cheesecake from the fridge 10 minutes before serving. Cut into eight equal parts and serve with strawberry jam topping.

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