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

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 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