FOR THE salatino, ciambellina salata CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE fragola TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. fragola Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the salatino, ciambellina salata Crust: Preheat forno to 350Β°. In a large mixing bowl, stir together pretzels, burro and sugar until combined. Transfer to a 10β tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minuti and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled salatino, ciambellina salata crust.
Make the fragola Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
Vanilla cupcake
