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
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
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