Description

This Strawberry Jelly Cheesecake combines the creamy richness of quark cheese with the sweetness of strawberries and jelly, making it an irresistible treat. Perfect for gatherings or as a delicious dessert, this recipe is easy to follow and sure to impress anyone looking for a delightful homemade cheesecake.

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 following the package instructions, reducing the water by 50 ml, then pour into a bowl and let it cool.
Rinse the strawberries, then hull and halve them.
Line the bottom of a 26 cm springform pan with parchment paper. Combine the crushed graham crackers with melted butter and evenly press into the bottom of the pan.
Warm the milk slightly and dissolve the gelatin in it, stirring constantly.
In a large bowl, mix the twaróg, heavy cream, powdered sugar, and vanilla sugar until well combined.
Gradually mix the warm gelatin mixture into the cheese mixture until smooth and creamy.
Gently fold in two-thirds of the halved strawberries into the cheese mixture. Pour this mixture over the prepared biscuit base and smooth the top. Refrigerate for 30 minutes to set slightly.
Arrange the remaining halved strawberries on top of the cheesecake, then pour the cooled jelly over the strawberries. Chill for about 3 hours or until completely set.

Notes

Ensure the twaróg cheese is well-drained for the best texture.
You can adjust the sweetness by varying the amount of powdered sugar you use in the cheese mixture.
Adding a bit of lemon zest to the cheese mixture can enhance the flavor.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 19g
Sodium: 200mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg