Description

Treat yourself to a delightful Strawberry Jelly Cheesecake! With its creamy twaróg cheese filling, fresh strawberries, and crunchy graham cracker base, this dessert is simple to make and a crowd-pleaser at any gathering or special occasion.

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 according to the package instructions, reducing the water by 50 ml. Pour into a bowl and set aside to cool.
Rinse and dry the strawberries, hull, and halve them.
Line the bottom of a 26 cm springform pan with parchment paper. Mix the crushed crackers with butter, and place on the bottom of the springform. Push down with a spoon to pack it together.
Heat the milk until warm, then dissolve the gelatin in it, stirring continuously.
In a large bowl, combine the twaróg, heavy cream, powdered sugar, and vanilla sugar, mixing well.
Gradually add the warm gelatin mixture to the cheese mixture, mixing thoroughly to ensure a smooth consistency.
Gently fold in 2/3 of the halved strawberries into the cheese mixture. Pour the mixture 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 over the strawberries. Chill until completely set, about 3 hours.

Notes

Make sure the twaróg cheese is well-drained for the best texture.
The cheesecake sets better if chilled overnight before serving.
Feel free to add a layer of whipped cream on top for extra decoration.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 15g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 8g
Cholesterol: 75mg