Strawberry Jelly Cheesecake
There’s something undeniably delightful about a dessert that feels like a little piece of sunshine on your plate. This Strawberry Jelly Cheesecake, or Sernik z Truskawkami as the Polish would say, is a luscious balance of creamy, tangy quark cheese and fresh strawberries that, together, create a refreshing dessert perfect for any occasion. The best part? It’s a no-bake recipe—easy enough to whip up quickly and sure to impress at your next gathering or even during a quiet night at home.
Table of Contents
What stands out to me about this recipe is its simplicity mixed with rich flavors. The velvety texture of the cheesecake pairs wonderfully with the vibrant sweetness of strawberries and the tang from the jelly, creating a dessert that’s not only beautiful but downright tasty. Growing up, I always looked forward to family gatherings where this cheesecake graced the table, each slice as inviting as the joyful laughter surrounding it. I can’t wait for you to try this Strawberry Jelly Cheesecake; it’s bound to become a go-to in your own recipe repertoire.
Why You’ll Love This Recipe
- Simple & Quick: Takes just 30 minutes to prep; minimal cooking involved!
- Irresistible Flavor: The tanginess of quark cheese mingles brilliantly with strawberries and jelly.
- Eye-Catching Appeal: A stunning dessert with the vibrant reds and creamy whites—perfect for impressing guests.
- Flexible Serving: Ideal for celebrations or as a refreshing snack on warm days.
- Diet-Friendly Options: Easily adjustable for gluten-free needs by using gluten-free graham crackers.
Ingredients You’ll Need
- 1 kg twaróg (Polish quark cheese), well-drained: This fresh cheese brings the creamy richness to the cheesecake. If you can’t find twaróg, ricotta or a cream cheese blend can make a suitable substitute.
- 200 g crushed graham crackers: These create a sturdy base with a lovely crunch. You can use crushed digestive biscuits or gluten-free crackers as alternatives.
- 3 tbsp melted butter: Helps bind the crust together while adding flavor. Unsalted butter is preferred to control the saltiness.
- 600 g strawberries, hulled and halved: Fresh strawberries bring a juicy sweetness. Feel free to substitute with your favorite berries if needed.
- 1 strawberry jelly packet: This adds a beautiful glossy finish. If you prefer, you can make homemade fruit gel instead.
- 2 tablespoons gelatin: Acts as a setting agent for the cheesecake. Always ensure it dissolves completely for a smooth texture.
- 1/2 cup milk: Needed to dissolve the gelatin. Whole milk gives the best flavor, but any milk will do.
- 150 g heavy cream (30% or 36%): Whipped into a fluffy delight, this creaminess adds to the cheesecake’s texture. You can use a non-dairy alternative if desired.
- 1 packet vanilla sugar: A flavorful addition that enhances the overall sweetness. If you can’t find it, use regular sugar mixed with a splash of vanilla extract.
- 3/4 cup powdered sugar: Helps sweeten the cheese mixture for that perfect balance.
How to Make Strawberry Jelly Cheesecake
Prepare the jelly: Begin by making the strawberry jelly according to the package instructions, but remember to reduce the water by 50 ml for a firmer set. Pour the jelly into a bowl and let it cool while you prepare the rest of the ingredients.
Prepare the strawberries: Give the strawberries a nice rinse under cold water, then hull and halve them. This little step ensures each bite is bursting with juicy flavor. Set aside to allow the natural sweetness to shine through.
Prepare the crust: Line the bottom of a 26 cm springform pan with parchment paper for easy removal. In a bowl, combine the crushed graham crackers with the 3 tablespoons of melted butter. Mix them well until all the crumbs are coated, then press this mixture evenly into the bottom of the springform pan. Using a spoon, pack it down tightly; this crust is your support for the creamy filling.
Dissolve the gelatin: Gently heat 1/2 cup of milk until it’s warm, not boiling. Sprinkle in the 2 tablespoons of gelatin, stirring continuously until it’s fully dissolved. This step is crucial as undissolved gelatin can leave clumps in your cheesecake.
Mix the cheese: In a large bowl, combine 1 kg of twaróg, 150 g of heavy cream, 3/4 cup of powdered sugar, and 1 packet of vanilla sugar. Mix everything thoroughly until smooth and creamy. This is where the cheesecake gets its delightful flavor.
Combine the mixtures: Slowly pour the warm gelatin mixture into the cheese blend. Stir the mixture continuously to ensure it remains silky and well-combined. This technique is essential for achieving that dream-like texture.
Fold in strawberries: Gently fold in 2/3 of the halved strawberries into the cheese mixture, being careful to incorporate without breaking them. This adds lovely bites of strawberry throughout the cheesecake, enhancing every slice with sweetness.
Smooth the filling: Pour this beautiful mixture over the crust in the springform pan, smoothing the top with a spatula for a flat surface. Chill it in the refrigerator for about 30 minutes to allow it to set slightly.
Decorate with strawberries and jelly: Once the cheesecake has chilled, arrange the remaining strawberries on top. Then, carefully pour the cooled jelly over the strawberries, spreading it gently to cover. Now, let your masterpiece chill until completely set, which usually takes around 3 hours.
Storing & Reheating
To keep your Strawberry Jelly Cheesecake fresh at room temperature, it’s best enjoyed on the same day. For up to 3 days, however, you can store leftovers in an airtight container in the refrigerator. If you’ve got more than you can eat, freeze individual slices for up to 3 months; just wrap them tightly in plastic wrap followed by foil. To enjoy again, thaw in the refrigerator overnight and savor the flavors, though be aware the texture might slightly change upon freezing.
Chef’s Helpful Tips
- Always ensure your twaróg is well-drained to avoid a watery cheesecake.
- Let your ingredients sit at room temperature before mixing; this ensures better incorporation and consistency.
- For the perfect crust, pack it tightly, or it may crumble.
- If the gelatin is lumpy, gently reheat the milk just until warm to help dissolve any clumps.
- Taste the cheese mixture before setting to adjust sweetness to your preference.
- Make this cheesecake a day in advance to let flavors meld beautifully overnight.
This Strawberry Jelly Cheesecake is a true harmony of flavors and textures that promises to please everyone at the table. Not only is it simple to prepare, but its delightful visual appeal makes it an excellent choice for celebrations or just a special treat for yourself. Feel free to play with the toppings and flavors, personalizing it for your tastes and preferences.
A slice of this cheesecake is bound to bring smiles and joy. May this dessert hold a special place in your heart just like it does in mine. Enjoy every creamy, fruity bite!
Recipe FAQs
Can I use other fruits instead of strawberries?
Absolutely! You can easily substitute the strawberries with your favorite berries like raspberries, blueberries, or even tropical fruits such as mangoes or peaches. Just be mindful to adjust the jelly flavor accordingly.
How long does this cheesecake last in the fridge?
Your Strawberry Jelly Cheesecake can stay fresh in the refrigerator for about 3 days if stored in an airtight container. However, it’s best enjoyed within the first couple of days for optimal flavor.
Is it possible to make this cheesecake vegan?
Yes, you can create a vegan version of this cheesecake by substituting twaróg with a vegan cream cheese alternative, using coconut milk for the heavy cream, and opting for vegan gelatin. Ensure that your jelly is also vegan-friendly.
What should I do if the jelly doesn’t set properly?
If the jelly isn’t setting as expected, it could be due to insufficient gelatin or not heating it properly. Follow the package instructions closely next time, and make sure to mix well with the warm liquid to avoid clumps.
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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: No-bake
- Cuisine: Polish
Description
This Strawberry Jelly Cheesecake features a creamy twaróg cheese filling, topped with fresh strawberries and a delightful jelly layer. Perfect for gatherings or a sweet treat at home, it’s easy to prepare and deliciously refreshing!
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. Pour into a bowl and let it cool.
- Rinse and dry the strawberries, hull, and halve them.
- Line the bottom of a 26 cm springform pan with parchment paper. Mix the crushed graham crackers with melted butter and press the mixture into the bottom of the springform.
- Heat the milk until warm, then dissolve the gelatin in it, stirring continuously.
- In a large bowl, combine the twaróg, heavy cream, powdered sugar, and vanilla sugar, mixing well.
- Gradually add the warm gelatin mixture to the cheese mixture, mixing thoroughly for a smooth consistency.
- Gently fold in 2/3 of the halved strawberries into the cheese mixture. Pour the mixture over the biscuit base and smooth the top. Chill in the refrigerator for 30 minutes.
- Arrange the remaining strawberries on top of the cheesecake, then pour the cooled jelly over the strawberries. Chill until completely set, approximately 3 hours.
Notes
Make sure the twaróg cheese is well-drained to avoid a watery cheesecake.
You can use any other fruit jelly for a different flavor variation.
This cheesecake can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
