Description

This Strawberry Jelly Cheesecake is packed with delicious flavors from creamy twaróg cheese and fresh strawberries, making it the ultimate homemade dessert. With a buttery graham cracker crust and a luscious jelly topping, it’s perfect for any occasion, be it a party or a simple family dinner.

Ingredients

Scale

1 kg twaróg (polish quark cheese), well-drained
200 g crushed graham crackers
3 tbsp melted butter
600 g strawberries, hulled and halved
1 strawberry jelly packet
2 tablespoons gelatin
1/2 cup milk
150 g heavy cream (30% or 36%)
1 packet vanilla sugar
3/4 cup powdered sugar

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Instructions

Prepare the strawberry jelly according to the package instructions, reducing the water by 50 ml. Pour into a bowl and set aside to cool.
Rinse and dry the strawberries, hull, and halve them.
Line the bottom of a 26 cm springform pan with parchment paper. Mix the crushed crackers with melted butter and press it onto the bottom.
Warm the milk and dissolve the gelatin in it, stirring continuously until smooth.
In a large bowl, combine twaróg, heavy cream, powdered sugar, and vanilla sugar, mixing well.
Gradually add the warm gelatin mixture to the cheese mixture, mixing thoroughly to ensure a smooth consistency.
Gently fold in 2/3 of the halved strawberries into the cheese mixture. Pour this mixture over the biscuit base and smooth the top. Chill in the refrigerator for 30 minutes.
Arrange the remaining strawberries on top of the cheesecake, then pour the cooled jelly over the strawberries. Chill until completely set, about 3 hours.

Notes

Ensure the twaróg cheese is well-drained to prevent a soggy cheesecake.
Chill the cheesecake longer if it hasn’t set after 3 hours, ensuring it’s firm before serving.
You can substitute fresh strawberries with frozen ones; just thaw and drain them before use.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 80mg