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

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 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