Name: Strawberry Jelly Cheesecake
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Polish
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

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Just the thought of a creamy, smooth cheesecake combined with the bright, refreshing taste of strawberries can spark a craving like no other. The Strawberry Jelly Cheesecake, or Sernik z Truskawkami, is a delectable dessert that exemplifies the best of Polish cuisine, yet it’s also simple enough to make at home. Imagine sinking your fork into a light, fluffy layer of cheese, complemented by a sweet strawberry topping that glistens like jewels. There’s something so inviting and pleasing about this no-bake cheesecake that makes it a must-try.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Jelly Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Jelly Cheesecake

I first discovered this recipe while visiting a charming Polish bakery; the vibrant colors of the fresh strawberries and the creamy texture of the cheesecake caught my eye. Far from the heavy, baked versions that often dominate dessert tables, this Strawberry Jelly Cheesecake offers a refreshing alternative that is light, flavorful, and utterly delightful. Whether you’re planning a summer gathering, a cozy family dinner, or just want a sweet indulgence for yourself, this recipe is sure to impress. Trust me, once you try this treat, it’s going to become a cherished favorite.

Why You’ll Love This Recipe

Simple & Quick: It only takes 30 minutes of prep time, making it perfect for busy days.
Irresistible Flavor: The creamy texture of the quark cheese combined with fresh strawberries bursts with natural sweetness.
Eye-Catching Appeal: The vibrant red strawberries and glistening jelly topping make it a stunning centerpiece dessert.
Flexible Serving: Perfect for any occasion, this cheesecake can be enjoyed at parties, potlucks, or even for breakfast.
Diet-Friendly Options: This cheesecake can be tailored to suit gluten-free diets by swapping graham crackers for gluten-free alternatives.

Ingredients You’ll Need

1 kg twaróg (Polish quark cheese): This gives the cheesecake its signature texture and flavor. If unavailable, you can use ricotta or cream cheese as a substitute.
200 g crushed graham crackers: The base layer that adds a crunchy texture; use gluten-free crackers for a gluten-free option.
3 tbsp melted butter: This binds the crushed crackers together to form a sturdy crust.
600 g strawberries, hulled and halved: Fresh strawberries add natural sweetness and a beautiful pop of color.
1 strawberry jelly packet: This brings a playful sweetness and a glossy finish, making it so appealing.
2 tablespoons gelatin: Necessary to set the cheesecake so it holds its shape while remaining creamy.
1/2 cup milk: Helps dissolve the gelatin; use whole milk for added richness.
150 g heavy cream (30% or 36%): Adds a luscious, creamy element to the filling.
1 packet vanilla sugar: Just a hint of sweetness with vanilla flavor, you can substitute it with 1 teaspoon of vanilla extract if needed.
3/4 cup powdered sugar: Sweetens the cheesecake without graininess.

How to Make Strawberry Jelly Cheesecake

Prepare the jelly: In a bowl, follow the instructions on the strawberry jelly packet, reducing the water by 50 ml. This concentration enhances the flavor and ensures it holds its shape when set. After mixing, set the jelly aside to cool.

Prepare the strawberries: Rinse the strawberries gently to remove any dirt, then hull and halve them. This simple step allows the strawberries to infuse their flavor into the cheesecake beautifully.

Make the crust: Line the bottom of a 26 cm springform pan with parchment paper for easy removal. In a separate bowl, combine 200 g crushed graham crackers with 3 tablespoons of melted butter, mixing until the crumbs are evenly moistened. Pack this mixture evenly into the bottom of your prepared pan, pressing down firmly with the back of a spoon.

Dissolve the gelatin: Gently heat 1/2 cup of milk until it’s warm but not boiling. Stir in 2 tablespoons of gelatin, continuously mixing until fully dissolved. This step is crucial for achieving an even texture in your cheesecake.

Combine the filling: In a large mixing bowl, combine 1 kg of twaróg (Polish quark), 150 g of heavy cream, 3/4 cup powdered sugar, and one packet of vanilla sugar. Use a hand mixer to beat until the mixture is smooth and creamy – your effort here will yield a fluffy cheesecake filling.

Mix in the gelatin: Gradually incorporate your warm gelatin mixture into the cheese blend, stirring gently but thoroughly to maintain that lovely smooth consistency, ensuring no lumps remain.

Add strawberries: Gently fold in 2/3 of your halved strawberries into the cheese mixture, blending them in just enough to distribute their flavor throughout the filling.

Assemble the cheesecake: Pour the filling over your prepared biscuit base, smoothing the top with a spatula. Chill the cheesecake in the refrigerator for about 30 minutes. This initial chill helps set the mixture before adding the jelly layer.

Top with remaining strawberries: Once the cheesecake has set slightly, artistically arrange the remaining strawberries on top. This adds a beautiful touch and hints at the flavors to come.

Finish with jelly: Pour the cooled strawberry jelly over the strawberries, ensuring it covers them evenly. Return the cheesecake to the refrigerator and let it set completely, which will take around 3 hours. This time allows everything to meld together beautifully.

Storing & Reheating

Store any leftover Strawberry Jelly Cheesecake in an airtight container in the fridge, where it can last up to 5 days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. When you’re ready to enjoy, let it defrost in the fridge overnight. Keep in mind that the texture may soften slightly upon thawing, but the flavors will still be delightful.

Chef’s Helpful Tips

Ensure your twaróg cheese is well-drained for the best texture; excess moisture can make the filling watery.
For a richer cheesecake, you can let both the tart cheese and heavy cream come to room temperature before mixing.
If the gelatin mixture has cooled too much and has started to set, gently reheat it until it becomes liquid again before adding it to the cheese mixture.
To avoid lumps, blend the quark thoroughly before adding other ingredients.
This cheesecake can be made a day in advance, allowing the flavors to deepen—perfect for stress-free entertaining.

There’s something truly special about this Strawberry Jelly Cheesecake that keeps drawing me back to it, and I’m sure you’ll find your own little reasons to love it, too. This delightful dessert captures the essence of summer with its lightness, a mural of strawberry colors, and creamy textures. Don’t hesitate to play around with the recipe—perhaps add other berry combinations or adjust the sweetness to match your taste. Enjoy every luscious bite, and share the joy with friends and family!

Recipe FAQs

Can I use a different type of cheese?

Absolutely! If twaróg isn’t available, cream cheese or ricotta makes a good substitute, though the flavor and texture may vary slightly.

How do I know when my cheesecake is set?

After chilling, the cheesecake should have a firm texture, and the jelly should have gelled on top. Gently shake the pan; there should be little or no movement in the filling.