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
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, 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