Strawberry Jelly Cheesecake
When it comes to desserts that strike the perfect balance between creamy and fruity, Strawberry Jelly Cheesecake takes the crown. This delightful treat features a luscious, smooth filling made with tangy Polish twaróg cheese. Topped with fresh strawberries and a glossy layer of jelly, it doesn’t just taste amazing; it looks like a dream. Each bite is a celebration of summertime flavors, and the best part? You only need a few simple ingredients to create this stunning dessert.
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I first discovered this Polish gem at a family gathering when my cousin brought it to share. The minute I tasted that soft, creamy filling paired with the bright burst of strawberries, I was hooked. Unlike those dense, overly sweet cheesecakes you find in stores, this one has a lightness that keeps you coming back for more. It’s perfect for birthdays, potlucks, or an afternoon treat when cravings kick in. I promise that after making this Strawberry Jelly Cheesecake once, it will become a staple in your dessert repertoire.
Why You’ll Love This Recipe
- Simple & Quick: Prep time is only 30 minutes, and while it takes a bit longer to set, most of that is hands-off waiting.
- Irresistible Flavor: The combo of creamy twaróg cheese and fresh strawberries offers a delightful balance of sweet and tangy.
- Eye-Catching Appeal: This cheesecake isn’t just delicious; it’s a showstopper, perfect for any occasion.
- Flexible Serving: A fantastic dessert for parties, cozy family evenings, or even a refreshing summer snack.
- Diet-Friendly Options: You can adjust it to cater to gluten-free diets by using gluten-free graham crackers.
Ingredients You’ll Need
- 2.2 lbs twaróg (Polish quark cheese): This cheese gives the cheesecake its signature creamy texture. If twaróg isn’t available, you can use well-drained ricotta or a combination of cream cheese and Greek yogurt.
- 1.5 cups crushed graham crackers: For the crust, crushed graham crackers provide a sweet and crunchy base. You can substitute them with crushed Oreos for a different flavor profile.
- 3 tbsp melted butter: Butter helps bind the crust together and adds rich flavor. Make sure it’s unsalted for balanced taste.
- 1.3 lbs strawberries, hulled and halved: Fresh strawberries are a must for topping. If they’re out of season, consider using raspberries or even canned fruit as an alternative.
- 1 packet strawberry jelly: This adds a glossy finish to the top. You can choose sugar-free options if preferred.
- 2 tablespoons gelatin: Helps set the cheesecake without needing to bake it. If you prefer vegetarian alternatives, look for agar-agar as a substitute.
- ½ cup milk: Whole milk is best for a rich texture, but any type can work. Just ensure it’s not too skim.
- 150 ml heavy cream (30% or 36%): The heavy cream adds whipped texture to the cheesecake. Light cream or half-and-half is a decent substitute, though it may affect richness.
- 1 packet vanilla sugar: For a hint of sweetness and flavor. If you can’t find it, use an equal amount of vanilla extract.
- ¾ cup powdered sugar: This sweetens the filling while ensuring a smooth texture. Granulated sugar can work, but the powdered form integrates better.
How to Make Strawberry Jelly Cheesecake
Prepare the jelly: Start by preparing the strawberry jelly according to the package instructions, reducing the water by 50 ml to ensure a firmer set. Pour it into a bowl and set it aside to cool completely.
Prep the strawberries: Rinse and dry 1.3 lbs of strawberries. Hull and halve them, keeping the prettiest ones for decoration on top.
Create the crust: Line the base of a 10-inch springform pan with parchment paper for easy removal. In a bowl, mix 1.5 cups of crushed graham crackers with 3 tablespoons of melted butter, then press the mixture firmly into the base of the pan to create a solid crust.
Dissolve the gelatin: Warm ½ cup of milk until it’s just warm to the touch, then add 2 tablespoons of gelatin, stirring until fully dissolved. This is crucial to achieving that smooth cheesecake consistency.
Mix the filling: In a large mixing bowl, combine 2.2 lbs of twaróg, 150 ml of heavy cream, ¾ cup of powdered sugar, and 1 packet of vanilla sugar. Using an electric mixer, blend until the mixture is velvety and smooth.
Incorporate the gelatin: Gradually pour the warm gelatin mixture into the cheese mixture, stirring thoroughly to avoid lumps and ensure a cohesive texture.
Fold in the strawberries: Gently fold in 2/3 of the halved strawberries into the cheese mixture, being careful not to smash them, but enough to distribute evenly throughout the filling. Pour this luscious mixture over the prepared graham cracker crust and smooth the top with a spatula. Chill it in the refrigerator for about 30 minutes until it firms up slightly.
Top the cheesecake: Once it’s slightly set, arrange the remaining strawberries on top in a beautiful pattern. Pour the cooled jelly over the strawberries, allowing it to cascade gently down the sides. Chill the cheesecake for at least 3 hours—or ideally overnight—until fully set.
Storing & Reheating
To store your Strawberry Jelly Cheesecake, cover it with plastic wrap or transfer it into an airtight container and keep it in the refrigerator for up to 5 days. If you have leftovers, you can freeze individual slices wrapped in plastic wrap and then contained in a freezer-safe bag. Enjoy them within 3 months for the best flavor, though be aware that the texture might alter slightly upon thawing. If you want to serve it warm, let it sit out for about 10–15 minutes at room temperature before serving to regain its creamy quality.
Chef’s Helpful Tips
- Keep ingredients at room temperature for about 30 minutes before starting; it ensures better mixing and texture.
- Don’t rush the chilling process; letting the cheesecake set fully enhances the texture and flavor.
- Use a hot knife to slice through the cheesecake for cleaner cuts; simply run it under hot water and dry it before slicing.
- If you notice the filling is too thick after adding gelatin, just whisk in a tablespoon of milk at a time until desired consistency is reached.
- This cheesecake can be made ahead of time; just remember to add the jelly topping closer to serving to maintain its glossy look.
It’s time to indulge in the bliss that is Strawberry Jelly Cheesecake. This dessert not only satisfies that sweet tooth but also presents beautifully, making it the perfect cornerstone for any gathering. With its unique flavors and charming appeal, you’ll be the star of the show, even if it was a simple setup in your kitchen. Feel free to experiment with fruit toppings, or even change the jelly flavor to play around with variations. Enjoy the process, and most importantly, enjoy each delectable bite!
Recipe FAQs
Can I use a different type of cheese?
Absolutely! While twaróg is traditional for this recipe, you can use a mixture of cream cheese and Greek yogurt. Just ensure that it’s smooth for the best texture.
How do I fix a runny jelly topping?
If your jelly topping is runny, ensure you’ve dissolved the gelatin properly according to package instructions. If it’s still not setting, let it chill a bit longer before pouring over the cheesecake.
Can I make this cheesecake a day in advance?
Yes, this cheesecake is perfect for making ahead of time! Prepare it a day in advance and store it in the refrigerator overnight for optimal flavor and texture.
What is the best way to serve this cheesecake?
Serve chilled directly from the refrigerator. This dessert pairs beautifully with a dollop of whipped cream or a sprinkle of fresh mint for added color and flavor.
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📖 Recipe Card
Strawberry Jelly Cheesecake
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 4 hours
- Yield: 12 servings 1x
- Category: Desserts
- Method: Chilling
- Cuisine: Polish
Description
This Strawberry Jelly Cheesecake is a must-try for dessert lovers. With its rich twaróg cheese filling, fresh strawberries, and a delightful jelly topping, it combines irresistible flavors and simple prep for a homemade treat that’s perfect for any gathering!
Ingredients
- 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
Instructions
- Prepare the strawberry jelly according to package instructions, reducing the water by 50 ml, 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. Combine the crushed crackers with melted butter and press into the bottom of the pan.
- Warm the milk, then dissolve the gelatin in it while stirring continuously.
- In a large bowl, mix the twaróg, heavy cream, powdered sugar, and vanilla sugar until combined.
- Gradually add the warm gelatin mixture to the cheese mixture, stirring to achieve a smooth consistency.
- Gently fold in 2/3 of the halved strawberries into the cheese mixture, then pour it over the biscuit base and smooth the top. Chill in the refrigerator for 30 minutes.
- Arrange the remaining strawberries on top of the cheesecake and pour the cooled jelly over them. Chill until set, about 3 hours.
Notes
Make sure the twaróg cheese is well-drained to avoid excess moisture in the cheesecake.
Chilling time is essential for a firm set—do not skip the refrigeration step.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
