Strawberry Jelly Cheesecake
Creating a stunning Strawberry Jelly Cheesecake is like capturing summer on a plate, combining the creamy richness of Polish twaróg cheese with the vibrant and refreshing taste of strawberries. The layers of smooth cheese and sweet, glossy jelly make it as much a feast for the eyes as for the palate. It’s a delightful dessert, perfect for any gathering or even just an afternoon treat when you need a sweet pick-me-up.
Table of Contents
This recipe for a luxurious no-bake cheesecake truly embodies the essence of deliciousness without being overly complicated. The balance of the tangy cheese and the sweet fruit will make your taste buds sing. If you’re searching for a dessert that feels special but comes together with minimal effort, then look no further. Trust me, once you try making this Polish cheesecake, you’ll want to keep it in your recipe arsenal.
Why You’ll Love This Recipe
- Simple & Quick: This cheesecake comes together in just 30 minutes of prep, plus chill time so you can relax while it sets.
- Irresistible Flavor: The delightful combination of creamy twaróg and fresh strawberries is a mouthwatering experience you can’t resist.
- Eye-Catching Appeal: The vibrant colors of the strawberries and shimmering jelly on top create a dessert that’s sure to impress.
- Flexible Serving: Ideal for celebrations, summer gatherings, or just an everyday treat, this cheesecake fits every occasion beautifully.
- Diet-Friendly Options: With easy adaptations, you could make it gluten-free or dairy-free while retaining its deliciousness.
Ingredients You’ll Need
- 2.2 lb twaróg (Polish quark cheese): This creamy cheese is key to the cheesecake’s rich, velvety texture. If you can’t find twaróg, ricotta or mascarpone are good substitutes, but will slightly alter the flavor.
- 7 oz crushed graham crackers: The base of your cheesecake, providing that wonderful crunch. You could also use digestive biscuits if you want a similar taste.
- 3 tbsp melted butter: This holds the cracker crust together and adds a delicious buttery flavor. Just make sure it’s unsalted!
- 1.3 lb strawberries (hulled and halved): Fresh strawberries are integral to this dish, giving it a bright taste and beautiful appearance. You can swap with blueberries or raspberries if you prefer.
- 1 strawberry jelly packet: For a glossy finish on top. If you don’t have strawberry jelly, raspberry or any berry-flavored jelly will work too.
- 2 tablespoons gelatin: This helps set the cheesecake. Be sure to use unflavored gelatin for the best results.
- ½ cup milk: Used to dissolve the gelatin; whole or low-fat milk works well.
- 150 g heavy cream (30% or 36%): Whipped cream adds richness and a fluffy texture, making the cheesecake even creamier.
- 1 packet vanilla sugar: Adds a sweet, aromatic flavor. If you can’t find vanilla sugar, one teaspoon of vanilla extract is a suitable replacement.
- ¾ cup powdered sugar: This sweetens the cheesecake beautifully. You can adjust the sweetness to your liking; start with less if needed.
How to Make Strawberry Jelly Cheesecake
Prepare the jelly: In a bowl, prepare the strawberry jelly according to the package instructions, but reduce the water by 3.4 ounces to achieve a firmer consistency. Pour it into a bowl and set it aside, letting it cool to room temperature.
Prepare the strawberries: Rinse your strawberries under cool water, pat them dry, then hull and halve them. Fresh, ripe strawberries add vibrant flavor and visual appeal to your cheesecake.
Assemble the crust: Line the bottom of a 10-inch springform pan with parchment paper. In a mixing bowl, combine 7 ounces of crushed graham crackers with 3 tablespoons of melted butter, mixing until evenly moistened. Firmly press the mixture into the bottom of the springform, using a spoon to ensure it’s packed together nicely.
Dissolve the gelatin: In a small pot, gently heat ½ cup of milk until it’s warm, not boiling. Add 2 tablespoons of gelatin, whisking continuously until it’s fully dissolved. This is crucial as undissolved gelatin can create lumps in your cheesecake.
Mix the cheese filling: In a large mixing bowl, combine 2.2 pounds of twaróg, 150 grams of heavy cream, ¾ cup of powdered sugar, and 1 packet of vanilla sugar. Blend until smooth and creamy; a hand mixer works beautifully here to incorporate air for extra fluffiness.
Combine mixtures: Gradually add the warm gelatin mixture into your cheese filling, ensuring you stir continuously for a silky texture. A smooth cheesecake relies on this step being done correctly, preventing lumps and ensuring even setting.
Fold in the strawberries: Delicately fold in ⅔ of the halved strawberries into the creamy filling. This adds gentle bursts of strawberry flavor throughout the cheesecake. Pour this mixture over your graham cracker crust, smoothing the top with a spatula. Chill it in the refrigerator for about 30 minutes to help it set slightly.
Top with jelly and strawberries: Once the cheesecake has started to firm up, arrange the remaining halved strawberries on top. Carefully pour the cooled jelly over the strawberries, ensuring even coverage. Chill the cheesecake in the refrigerator for at least 3 hours, or until completely set.
Storing & Reheating
To store your cheesecake at room temperature, keep it covered for up to 2 hours if it’s warm. For longer storage, refrigerate it in an airtight container where it will stay fresh for up to 5 days. You can also freeze it for up to 3 months; wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to enjoy, simply thaw it overnight in the fridge. The texture may change slightly, but refreshing it with a dollop of whipped cream can help.
Chef’s Helpful Tips
- Avoid using cold ingredients. For the best results, use room temperature twaróg and heavy cream, which incorporate more air and yield better texture.
- Don’t rush the gelatin. Always ensure it’s properly dissolved in warm milk before adding it to the cheese mixture; this prevents clumps.
- Timing is key. If you’re planning to serve this cheesecake, make sure you allow ample chilling time. It’s a star dessert that deserves patience!
- Consider making it ahead of time. This dessert not only tastes better the next day, but it also allows for stress-free hosting since it can be made well in advance.
Creating this beautiful Strawberry Jelly Cheesecake is a wonderful way to indulge in a treat that encapsulates fresh flavors with a creamy texture. Baking is all about sharing, and I’m confident that this recipe will enhance your home gatherings and bring joy to your table. So, roll up your sleeves, gather your ingredients, and get ready to impress your loved ones with this stunning cheesecake that brings a taste of Poland into your kitchen.
Recipe FAQs
Can I use other fruits instead of strawberries?
Absolutely! You can substitute strawberries for any number of fruits like raspberries, blueberries, or blackberries. Just be sure that the jelly complements the flavor of the chosen fruit.
How can I make this cheesecake gluten-free?
To make this cheesecake gluten-free, simply swap the graham crackers for gluten-free options. Many brands offer gluten-free crusts that are equally delicious.
Can I use a different type of cheese?
Twaróg gives this cheesecake its distinctive flavor, but if you can’t find it, mascarpone or ricotta can serve as suitable alternatives. Just know that the taste and texture may vary slightly.
How can I ensure my cheesecake doesn’t crack?
To avoid cracks, be mindful not to overmix the filling and ensure that everything is at room temperature. A gentle hand when combining your ingredients goes a long way!
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📖 Recipe Card
Strawberry Jelly Cheesecake
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 4 hours
- Yield: 12 servings 1x
- Category: Desserts
- Method: No-bake
- Cuisine: Polish
Description
This Strawberry Jelly Cheesecake features a delightful blend of creamy twaróg, fresh strawberries, and a crunchy graham cracker base. It’s an easy, no-bake dessert that is perfect for any occasion and is sure to impress family and friends!
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
Instructions
- Prepare the strawberry jelly according to the package instructions, reducing the water by 50 ml.
- Pour the jelly 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 melted butter and press the mixture into the bottom of the springform pan.
- Heat the milk until warm, then dissolve the gelatin in it, stirring continuously.
- In a large bowl, mix together the twaróg, heavy cream, powdered sugar, and vanilla sugar until well combined.
- Gradually add the warm gelatin mixture to the cheese mixture, stirring until smooth.
- Gently fold in 2/3 of the halved strawberries into the cheese mixture.
- Pour the cheesecake mixture over the crust and smooth the top.
- Chill in the refrigerator for 30 minutes.
- Arrange the remaining strawberries on top of the cheesecake and pour the cooled jelly over them.
- Chill until completely set, about 3 hours.
Notes
Ensure the twaróg cheese is well-drained for the best texture.
This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
Feel free to substitute with other berries if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
