Description
This Strawberry Jelly Cheesecake is a delightful treat that features a creamy twaróg base, fresh strawberries, and a sweet jelly topping. Perfect for gatherings or a treat at home!
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 package instructions, reducing the water by 50 ml. Pour into a bowl and let cool.
- Rinse, dry, hull, and halve the strawberries.
- Line a 26 cm springform pan with parchment paper. Mix crushed crackers with melted butter, then press into the bottom of the springform pan.
- Warm the milk and dissolve the gelatin in it, stirring continuously.
- In a large bowl, combine 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 this mixture over the biscuit base and smooth the top. Chill in the refrigerator for 30 minutes.
- Top the cheesecake with the remaining strawberries, then pour cooled jelly over the strawberries. Chill until fully set, about 3 hours.
Notes
Make sure the quark cheese is well-drained to avoid a watery cheesecake.
Chill the cheesecake for the full time to ensure it sets properly.
Use fresh strawberries for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg