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

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 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