Description

This Strawberry Jelly Cheesecake features a creamy layer of twaróg cheese, fresh strawberries, and a vibrant jelly topping. It’s a simple yet delightful dessert perfect for gatherings or a sweet treat at home.

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 as per package instructions, reducing the water by 50 ml, and set aside to cool.
Rinse and dry the strawberries, hull them, and cut in half.
Line the base of a 26 cm springform pan with parchment paper. Combine crushed crackers with melted butter and press into the bottom of the pan.
Heat the milk until warm and dissolve the gelatin in it, stirring continuously.
In a large bowl, mix the twaróg, heavy cream, powdered sugar, and vanilla sugar until well combined.
Gradually add the warm gelatin mixture to the cheese mixture, stirring to achieve a smooth consistency.
Carefully fold in 2/3 of the halved strawberries into the cheese mixture, then pour over the prepared biscuit base and smooth the top. Refrigerate for 30 minutes.
Place the remaining strawberries on top and pour the cooled jelly over them. Chill until fully set for about 3 hours.

Notes

Allow the cheesecake to chill completely for the best texture.
If preferred, use fresh jelly instead of a packet mix for a homemade touch.
Experiment with different fruits for variations of this cheesecake.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 15 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 50 mg