Strawberry Jelly Cheesecake
Polish Cheesecake with Strawberries is a delightful dessert that perfectly captures the flavors of summer. This no-bake treat features a smooth, creamy filling made from twaróg, a traditional Polish quark cheese, combined with luscious strawberries and topped with a shiny layer of strawberry jelly. The richness of the cheesecake balances beautifully with the freshness of the strawberries, creating a sweet harmony that will have everyone begging for seconds.
Table of Contents
I first discovered this recipe during a summer family gathering, where a friend shared their homemade Polish cheesecake. The moment I took a bite, I knew I had to recreate it myself. This Strawberry Jelly Cheesecake has since become a staple in my dessert repertoire, loved for its ease and irresistible flavor. Perfect for any occasion, this beautiful cake is sure to impress whether it’s a birthday, holiday gathering, or simply a weekend treat. I can’t wait for you to try making this yourself!
Why You’ll Love This Recipe
- Simple & Quick: With only 30 minutes of prep time, you can whip this up effortlessly, plus chilling time is included.
- Irresistible Flavor: The creamy twaróg cheese mixed with fresh strawberries creates a delightful burst of summer in every bite.
- Eye-Catching Appeal: That vibrant strawberry jelly glaze and fresh fruit on top makes this cheesecake a stunner on any dessert table.
- Flexible Serving: Whether for a casual family dinner or an elegant party, this Strawberry Jelly Cheesecake fits the occasion perfectly.
- Diet-Friendly Options: You can easily substitute gluten-free graham crackers for the crust to accommodate gluten-free diets.
Ingredients You’ll Need
- 1 kg twaróg (Polish quark cheese), well-drained: This is the star ingredient that gives this cheesecake its smooth texture and authentic flavor. You can substitute with farmer’s cheese or ricotta if needed.
- 200 g crushed graham crackers: Provides a sweet, crunchy crust. You could use Digestive biscuits or gluten-free alternatives if necessary.
- 3 tbsp melted butter: Helps bind the crust together for a firm base. Use unsalted butter for best flavor.
- 600 g strawberries, hulled and halved: Fresh strawberries are vital for both taste and decoration. Feel free to use frozen strawberries if fresh are not available, just make sure to thaw and drain them properly.
- 1 strawberry jelly packet: This jelly adds a shiny, fruity top that sets the cake off beautifully. You can use homemade strawberry gelatin if desired.
- 2 tablespoons gelatin: This helps to set the cheesecake, giving it that lovely creamy texture. You might substitute with agar-agar for a vegetarian option.
- 1/2 cup milk: Used to dissolve the gelatin; whole or 2% milk works best, but alternatives like almond milk are fine too.
- 150 g heavy cream (30% or 36%): Adds richness and a delightful creaminess to the filling. Make sure it’s cold for maximum volume when whipped.
- 1 packet vanilla sugar: For a touch of warmth and aroma; you can replace this with 1 teaspoon of vanilla extract if needed.
- 3/4 cup powdered sugar: Sweetens the cheese mixture without adding graininess, creating a smooth texture.
How to Make Strawberry Jelly Cheesecake
Prepare the jelly: Begin by preparing the strawberry jelly according to the package instructions, reducing the water by 50 ml for a firmer set. Pour it into a bowl and allow it to cool while you work on the cheesecake.
Prepare the strawberries: Rinse and dry the strawberries properly, then hull and halve them, ensuring you have beautifully fresh fruit for both mixing and topping.
Make the crust: Line the bottom of a 26 cm springform pan with parchment paper for easy removal. Combine the 200 g crushed graham crackers with 3 tablespoons of melted unsalted butter, mixing until it resembles wet sand. Press this mixture tightly into the bottom of the springform using the back of a spoon to pack it down firmly.
Dissolve the gelatin: Gently heat 1/2 cup of milk until warm but not boiling, then add 2 tablespoons of gelatin. Stir continuously until fully dissolved and let it cool slightly before using.
Combine the filling: In a large bowl, mix 1 kg of well-drained twaróg, 150 g of heavy cream (plain and cold), 3/4 cup of powdered sugar, and 1 packet of vanilla sugar. Use a hand mixer or stand mixer on medium speed until well-combined and smooth.
Incorporate the gelatin: Gradually add the warm gelatin mixture to the cheese mixture. Blend thoroughly until you achieve a smooth, homogenous consistency, which is important for a creamy cheesecake texture.
Fold in strawberries: Gently fold in about 2/3 of the halved strawberries into the cheese mixture, ensuring an even distribution without crushing the fruit. Pour this creamy mixture over the biscuit base and smooth the top with a spatula. Chill in the fridge for at least 30 minutes to set up a bit.
Top with berries and jelly: After the cheesecake has chilled, artfully arrange the remaining strawberries on top. Now, pour the cooled jelly over the strawberries, creating a stunning glossy finish. Return it to the fridge to chill and set completely, which takes about 3 hours.
Storing & Reheating
To store your Strawberry Jelly Cheesecake, cover it tightly with plastic wrap or a lid, and keep it refrigerated. It will stay fresh for up to five days in the fridge. If you want to store it longer, consider freezing pieces wrapped individually in foil or airtight containers for a maximum of three months. When ready to enjoy again, thaw it in the refrigerator overnight, and although the texture may change slightly, the flavor will remain delightful.
Chef’s Helpful Tips
- Avoid overmixing the cheese mixture, as this can introduce too much air and lead to cracks in your cheesecake.
- Ensure your twaróg is well-drained to prevent excess moisture in the filling, which can alter the set.
- If you’d like to serve this cheesecake without the jelly, just skip that step and enjoy it as a fresh strawberry cheesecake.
- Making it a day ahead is a great idea! The flavors meld beautifully, and it’s ready to impress when you need it.
The Strawberry Jelly Cheesecake is a lovely way to celebrate fresh strawberries and enjoy a delightful dessert that your friends and family will rave about. With its creamy filling and sweet, tangy jelly topping, there’s really nothing like it. This sweet treat invites experimentation—feel free to try different fruit toppings or even add some lemon zest to the cheese mixture for a citrusy twist.
I hope you feel inspired to create this luscious no-bake cheesecake for your next gathering or just to enjoy at home. It’s a comforting reminder of summer that’s sure to bring joy to your table.
Recipe FAQs
Can I use other fruit for this cheesecake?
Absolutely! While strawberries are the star of this recipe, you can use raspberries, blueberries, or peaches. The method will remain the same, but keep in mind that different fruits may affect the overall sweetness.
What can I substitute for twaróg cheese?
If you can’t find twaróg, farmer’s cheese, or mascarpone are excellent alternatives. Ricotta can be used too, but make sure to drain it well to avoid a watery filling.
How long should I chill the cheesecake?
Chill the cheesecake for at least 3 hours before serving, or overnight for best results. This will ensure it sets properly and makes it easier to slice.
Can I make this cheesecake vegan?
Yes! You can use vegan cream cheese in place of twaróg and coconut cream in place of the heavy cream. Just be mindful of the gelatin, as it is not vegan; you can replace it with agar-agar by following package instructions for adjusting the amount.
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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: Chilled
- Cuisine: Polish
Description
This Strawberry Jelly Cheesecake features creamy twaróg, fresh strawberries, and a buttery graham cracker crust. It’s delightful, easy to make, and sure to impress at any gathering!
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, hull, and halve the strawberries.
- Line the bottom of a 26 cm springform pan with parchment paper. Combine the crushed graham crackers with melted butter, then press the mixture into the bottom of the pan.
- Warm the milk, then dissolve the gelatin in it, stirring continuously until mixed.
- In a large bowl, combine the twaróg, heavy cream, powdered sugar, and vanilla sugar, mixing well until combined.
- Gradually add the warm gelatin mixture to the cheese mixture, stirring until smooth.
- Gently fold in two-thirds of the halved strawberries into the cheese mixture, then pour this mixture onto 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 them. Chill until fully set, about 3 hours.
Notes
Make sure the twaróg is well-drained to avoid a watery cheesecake.
Chilling the cheesecake for enough time is crucial for the best texture.
Use fresh strawberries for best flavor and presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg
