Description

This Strawberry Jelly Cheesecake features a delectable blend of creamy twaróg cheese and fresh strawberries, complemented by a crunchy graham cracker crust. It’s easy to prepare, great for gatherings, and an indulgent dessert that everyone will love!

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 as per package instructions, reducing the water by 50 ml. Pour into a bowl and set aside to cool.
Rinse and dry the strawberries, then 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 them into the bottom of the pan.
Warm the milk and dissolve the gelatin in it while stirring continuously.
In a large bowl, combine twaróg, heavy cream, powdered sugar, and vanilla sugar, mixing well.
Gradually blend the warm gelatin mixture into the cheese mixture until smooth.
Fold in 2/3 of the halved strawberries gently into the cheese mixture. Pour 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 mixture over them. Chill until set, which takes about 3 hours.

Notes

Make sure the twaróg is well-drained for best results.
Chill the cheesecake overnight for a better flavor and texture.
You can use any other fruit jelly for variation.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 15 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 50 mg