Strawberry Jelly Cheesecake
Polish cheesecake, or Sernik z Truskawkami, is not just any dessert. This delightful creation showcases a creamy filling made with twaróg, a type of Polish quark cheese, which gives it a uniquely rich texture that’s balanced perfectly by the tartness of strawberries and the sweetness of a jelly topping. Each bite reveals a symphony of flavors, where the smooth cheese contrasts with crunchy graham cracker crust and fresh berries. It’s a dish that holds a special place in many Polish hearts and is perfect for gatherings or moments of indulgence.
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Though I first encountered this delightful treat at a family gathering, I’ve since made it a staple. There’s something mesmerizing about the way the strawberries glisten atop the creamy cheesecake, inviting you to take a slice. If you’re seeking a delicious dessert that’s guaranteed to wow your guests, the Strawberry Jelly Cheesecake is your answer. Plus, it’s a no-bake delight that saves you time in the kitchen while delivering impressive results. I can’t wait for you to try this recipe!
Why You’ll Love This Recipe
- Simple & Quick: This cheesecake can be whipped up in just 30 minutes of prep time, plus a little chill time!
- Irresistible Flavor: Enjoy a perfect blend of creamy cheesecake and fresh strawberries, all with a delightful jelly finish.
- Eye-Catching Appeal: This dessert looks as impressive as it tastes, making it perfect for entertaining.
- Flexible Serving: Ideal for parties, special occasions, or a sweet treat after dinner, this cheesecake suits almost any moment.
- Diet-Friendly Options: While this recipe features dairy, you can easily adapt it for gluten-free diets by swapping graham crackers with gluten-free options.
Ingredients You’ll Need
- 2¼ cups twaróg (Polish quark cheese): This creamy cheese is key for authenticity. Look for well-drained varieties or substitute with ricotta.
- 1¾ cups crushed graham crackers: For a sweet and crunchy crust. If gluten-free, use crushed gluten-free cookies.
- 3 tablespoons melted butter: This binds the crust together. You can also use coconut oil for a different flavor.
- 1⅓ pounds strawberries: Fresh and ripe berries add natural sweetness; feel free to swap for other berries, but strawberries are classic here.
- 1 packet strawberry jelly: Enhances the strawberry flavor and adds a lovely finish. Strawberry or raspberry jellies work well too.
- 2 tablespoons gelatin: This helps set the cheesecake and gives it a smooth texture. Vegetarian alternatives like agar-agar can be used with adjustments.
- ½ cup milk: Use whole or low-fat milk for a richer taste.
- 1 cup heavy cream (30% or 36%): Whipping cream adds a luscious texture; you can use coconut cream for a dairy-free option.
- 1 packet vanilla sugar: For a hint of sweetness and flavor. Use vanilla extract (2 teaspoons) as an alternative.
- ¾ cup powdered sugar: Sweetens the filling. If homemade, sift well to avoid lumps.
How to Make Strawberry Jelly Cheesecake
Prepare the strawberry jelly: Start by following the instructions on the jelly packet, but reduce the water by 50 ml for a thicker consistency. Once mixed, pour it into a bowl and let it cool on the counter.
Prep the strawberries: Rinse off any dirt and dry gently before hulling and slicing them in half. Make sure they are nice and fresh to enhance the flavor.
Prepare the crust: Line the bottom of a 10-inch springform pan with parchment paper. Mix the crushed graham crackers with the melted butter until well combined. Push the mixture firmly into the bottom of the pan with a spoon to create a solid crust.
Dissolve the gelatin: Gently heat the milk until warm, then stir in the gelatin until fully dissolved—this helps the cheesecake set perfectly.
Mix the cheesecake filling: In a large bowl, combine the twaróg, heavy cream, powdered sugar, and vanilla sugar. Mix everything until smooth and creamy, ensuring no lumps remain.
Combine and fold: Gradually pour the warm gelatin mixture into the cheese mixture, stirring continuously to achieve a silky texture. Carefully fold in about two-thirds of the halved strawberries, gently mixing to maintain their shape and flavor.
Assemble the cheesecake: Pour the cheese mixture over the prepared graham cracker crust, smoothing the top with a spatula. Chill in the refrigerator for about 30 minutes until slightly set.
Finish with strawberries and jelly: Once firm, arrange the remaining strawberries decoratively on top of the cheesecake. Pour the cooled strawberry jelly over the strawberries evenly. Chill until fully set, which usually takes about 3 hours.
Storing & Reheating
Store your cheesecake in the refrigerator, where it can last for about 4-5 days. Ensure it’s covered well with plastic wrap or in an airtight container to keep it fresh. You can also freeze it, but it’s best enjoyed fresh—up to 3 months if wrapped tightly. When ready to serve, thaw in the fridge overnight and enjoy it chilled. The texture will remain lovely, though the jelly top may lose some firmness.
Chef’s Helpful Tips
- Be sure to use well-drained twaróg; excess moisture can make the cheesecake too soft.
- Always mix the gelatin thoroughly into the warm milk to avoid clumps.
- Feel free to experiment by adding spices like cinnamon or nutmeg to the filling for an extra flavor twist.
- If the strawberries are juicy, pat them dry before placing them on top to prevent the jelly from becoming too runny.
- This cheesecake makes an excellent make-ahead dessert—prepare it a day in advance for more flavor development!
Enjoy the creamy goodness and fresh strawberry flavor in every bite of this delightful treat. Whip it up for your next gathering or just to satisfy your sweet tooth! Explore different fruits or toppings to customize it further; there’s always room for creativity in the kitchen.
Recipe FAQs
Can I make this cheesecake dairy-free?
Yes! Swap twaróg with a plant-based cheese, use coconut cream instead of heavy cream, and opt for non-dairy milk. Ensure all other ingredients are dairy-free, including the jelly.
How long does it take for the cheesecake to set?
Once you’ve assembled the cheesecake and added the jelly, it typically takes about 3 hours in the refrigerator to set fully. For best results, consider leaving it overnight.
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Allow them to thaw and drain any excess liquid before using. Fresh strawberries will always yield better texture and flavor, but frozen are a great alternative!
What can I substitute for gelatin?
If you’re looking for a vegetarian option, consider substituting gelatin with agar-agar. However, the setting properties may vary, so follow the instructions on the package for best results.
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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 features a luscious combination of twaróg cheese and fresh strawberries, all on a buttery graham cracker base. Perfect for gatherings or a sweet treat at home, it’s simple to make and absolutely delicious!
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 the package instructions, reducing the water by 50 ml, then set aside to cool.
- Rinse, dry, hull, and halve the strawberries.
- Line the bottom of a 26 cm springform pan with parchment paper. Mix the crushed graham crackers with melted butter and press into the bottom to form a crust.
- Heat the milk until warm and dissolve the gelatin in it while stirring continuously.
- In a large bowl, combine the twaróg cheese, heavy cream, powdered sugar, and vanilla sugar, mixing until well combined.
- Gradually add the warm gelatin mixture to the cheese mixture, mixing thoroughly for a smooth texture.
- Gently fold in 2/3 of the halved strawberries into the cheese mixture, then pour over the biscuit base, smoothing the top. Chill in the refrigerator for 30 minutes.
- Arrange the remaining strawberries on top and pour the cooled jelly over them. Chill until completely set, about 3 hours.
Notes
Ensure the quark cheese is well-drained for the best texture.
You can substitute fresh strawberries with other berries if desired.
Allow the cheesecake to set completely in the refrigerator for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
