1tablespoonvanilla bean pasteor pure vanilla extract
4large eggsroom temperature
4ouncescreme fraicheor sour cream
For the strawberry gelatin:
2 3-ouncepackages strawberry gelatin
2cupsdiced fresh strawberries
Preheat oven to 400 degrees.
In the bowl of a food processor, add the pretzels and pulse several times until a fine crumb forms. Transfer the pretzel crumbs to a bowl. Stir in the butter and sugar until combined.
Press 1 heaping tablespoon of pretzel mixture firmly into the bottom of each well of a mini cheesecake pan. Bake for 7 minutes. Transfer to a wire rack to cool.
While the crust is baking, add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar until smooth. Add the vanilla and beat to combine. Add the eggs to the cream cheese mixture one at a time beating well after each addition. Stir in the lemon extract and creme fraiche, mixing well to combine thoroughly.
Turn the oven down to 300 degrees. Fill each well 3/4 of the way full with the cheesecake mixture. Bake the cheesecakes for 12-14 minutes or until the edges are dry but the center is still jiggly. Remove from the oven and cool to room temperature. Transfer the cheesecakes to the refrigerator and chill for 1 hour.
Add the gelatin to the boiling water and stir to dissolve. Allow the gelatin to cool to room temperature. Stir in the strawberries. Spoon the mixture over the cheesecakes until each well is filled to the top. Transfer to the refrigerator and chill for 3 hours or until firm.
Remove the cheesecakes form the pan by pushing up on the bottom of each well. The cheesecakes will pop out, then carefully transfer to a serving platter.