Delicious Strawberry Crunch Cheesecake with 12 Servings
Recipe Items
Crushed pretzels, 2 cups
half a cup of sugar, granulated
1 cup of melted unsalted butter
2/3 cup softened cream cheese
Powdered sugar, 3/4 cup
vanilla essence, 2 tablespoons
hulled and sliced three cups of fresh strawberries
Whipping topping—one 8-ounce jar
1 pack of strawberry gelatin, 6 ounces
To boil 2 cups of water
How to Follow
1. Get the oven ready by preheating it to 350°F, or 175°C.
2. Combine the melted butter, granulated sugar, and crushed pretzels in a medium basin. Form a crust by pressing the mixture into the base of a 9x13-inch baking dish.
Third, gently brown the crust by baking it in a preheated oven for about 10 minutes. On a wire rack, allow it to cool entirely.
4. Combine the powdered sugar, vanilla extract, and cream cheese in a large basin and mix until smooth. Combine the whipped topping by folding it in.
5. Once the pretzel shell has cooled, spread the cream cheese mixture evenly over it.
6. Add the strawberry gelatin to the boiling water and stir to dissolve in a separate dish. Add the cut strawberries and mix well.
After layering the cream cheese, carefully pour the gelatin-strawberry mixture over top. To set the gelatin, refrigerate for at least four hours.
8. Once it's time to serve, slice it into squares and savor the delicious strawberry filling, crunchy topping, and creamy inside.
Changes and Hints
If you're looking for a change of pace, consider combining blueberries or raspberries with corresponding gelatin tastes. If pretzels aren't your thing, try using graham cracker crust instead. To give the cream cheese mixture a tangy edge, add some lemon zest. Just before serving, sprinkle some chocolate sauce over the top for a more decadent variant. The taste of strawberries is amplified when they are fresh and picked during their season.
