Strawberry Jelly Cheesecake
Strawberry Jelly Cheesecake is a delightful dessert that marries the creamy richness of Polish cheesecake with a luscious strawberry topping, creating a stunning and delicious treat for any occasion. This no-bake wonder layers the soft, tangy twaróg cheese with fresh strawberries and a shimmering jelly glaze, resulting in a visually captivating and mouth-watering dessert. Each bite is smooth and satisfying, making it a perfect ending to any meal or simply a sweet indulgence during a sunny afternoon.
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I first encountered this beautiful dessert at a summer gathering where it was proudly showcased on a picnic table. The vibrant colors and alluring aroma captivated everyone, drawing us in. It was a crowd-pleaser, and once you take that first bite, you understand why! The combination of creamy cheesecake, fresh strawberries, and a sweetness from the jelly tantalizes your taste buds, creating an unforgettable flavor explosion. I can guarantee that you’ll love making this Strawberry Jelly Cheesecake as much as you enjoy eating it. Let’s dive into the details and learn how to make this delectable dessert!
Why You’ll Love This Recipe
- Simple & Quick: Whip it up in just 30 minutes of prep time, plus chill for perfect texture.
- Irresistible Flavor: Each bite is a creamy and fruity experience, combining the richness of cheese with the freshness of strawberries.
- Eye-Catching Appeal: The colorful layers make a stunning centerpiece at any gathering.
- Flexible Serving: Perfect as a dessert for parties or as a sweet afternoon snack with your coffee.
- Diet-Friendly Options: With its simplicity, you can adapt it for gluten-free or low-sugar diets easily.
Ingredients You’ll Need
- 2.2 lbs (1 kg) twaróg (Polish quark cheese): This is the creamy base of your cheesecake, giving it a rich and smooth texture. If you can’t find twaróg, farmer’s cheese makes a good substitute.
- 7 oz (200 g) crushed graham crackers: These provide a delightful, crunchy crust. If gluten-free is necessary, use gluten-free graham crackers.
- 3 tbsp melted butter: This binds the crust together and adds richness. Unsalted butter is preferred for better control of flavor.
- 1.3 lbs (600 g) strawberries: Fresh, hulled, and halved strawberries bring a juicy freshness that balances the creaminess. Opt for ripe berries for the best flavor.
- 1 packet of strawberry jelly (typically 3 oz/85 g): This adds a sweet, fruity layer to the top, enhancing the visual and flavor experience. Other berry-flavored jellies can work if desired.
- 2 tablespoons gelatin: This helps the cheesecake set properly. Unflavored gelatin is generally more versatile.
- ½ cup milk: Needed for dissolving gelatin and achieving a smooth texture. Any milk type works, but whole milk provides creaminess.
- 5.3 oz (150 g) heavy cream (30% or 36%): This is whipped to lightness, giving the cheesecake its airy consistency. Opt for fresh heavy cream for best results.
- 1 packet of vanilla sugar (approximately 1 tsp): Adds subtle sweetness and hints of vanilla. Regular granulated sugar with a dash of vanilla extract can also work.
- ¾ cup powdered sugar: Sweetens the cheesecake mixture, balancing the flavors perfectly.
How to Make Strawberry Jelly Cheesecake
Prepare the strawberry jelly: Begin by preparing the strawberry jelly according to the package instructions, but reduce the water by 50 ml. This adjustment keeps the jelly firmer, so it sits nicely atop the cheesecake. Pour it into a bowl and set aside to cool while you work on the cheesecake.
Rinse, hull, and halve strawberries: Rinse the strawberries under cold water, then pat them dry. Remove the green tops (hulling) and slice them in half. This step not only makes for a beautiful presentation on top but also helps them integrate into the cheesecake filling.
Make the crust: Line the bottom of a 10-inch (26 cm) springform pan with parchment paper for easy removal. In a mixing bowl, combine the crushed graham crackers with 3 tablespoons of melted butter until well mixed. Firmly press this mixture into the bottom of the prepared pan, ensuring an even layer that will hold its shape when served.
Dissolve the gelatin: Heat ½ cup of milk in a small saucepan until warm but not boiling. Sprinkle the 2 tablespoons of gelatin over the milk and stir continuously until fully dissolved. This step is crucial as it helps the cheesecake achieve the right texture—smooth and creamy!
Mix the cheese filling: In a large bowl, combine the twaróg, 5.3 oz heavy cream, ¾ cup powdered sugar, and 1 packet of vanilla sugar. Mix well until smooth and creamy. This rich mixture forms the body of your cheesecake, so ensure it’s thoroughly blended for a delightful texture.
Incorporate the gelatin mixture: Gradually add the warm gelatin mixture to the cheese mixture, stirring continuously to avoid lumps. This ensures that your cheesecake sets up beautifully without any unpleasant gelatin texture.
Fold in strawberries: Gently fold two-thirds of the halved strawberries into the cheese mixture. This incorporation not only adds flavor but also creates lovely pockets of fruit throughout the cheesecake. Pour this luscious mixture over the crust in the springform pan, smoothing the top with a spatula.
Chill the cheesecake: Place the cheesecake in the refrigerator for about 30 minutes. Chilling helps it set slightly before you add the remaining strawberries and jelly, giving it a better presentation.
Top with strawberries and jelly: After the first chilling, arrange the remaining halved strawberries on top of the cheesecake in an aesthetically pleasing pattern. Then pour the cooled strawberry jelly over these strawberries, ensuring an even coating. This step adds a vibrant finish that looks professional yet is simple to achieve.
Final chill: Allow the cheesecake to chill for approximately 3 hours, or until completely set. Patience pays off here, as this waiting period is essential for the cheesecake to firm up nicely so that it slices seamlessly.
Storing & Reheating
To store your Strawberry Jelly Cheesecake, keep it in an airtight container in the refrigerator for up to 3 days. If you want to extend its life, consider freezing it for up to 3 months. When freezing, slice individual portions for easy access later. To serve, simply thaw in the refrigerator overnight. Keep in mind that while the flavor remains delicious, the texture might slightly change after freezing, so enjoy it fresh whenever possible!
Chef’s Helpful Tips
- To achieve the best texture, make sure your twaróg is well-drained; excess moisture can make the cheesecake soggy.
- Allow your heavy cream to sit at room temperature for about 15 minutes before whipping; this helps it reach the desired stiffness more easily.
- When folding in the strawberries, be gentle to maintain the airy texture of the cream.
- Chill the spread mixture before topping with jelly to avoid mixing the two layers.
- For a touch of zest, consider adding a teaspoon of lemon juice to the cheese mixture; it enhances the flavor wonderfully.
The creamy, fruity layers of Strawberry Jelly Cheesecake are bound to impress your friends and family. Experiment with different fruits if you desire or adjust the sweetness to fit your palate. This dessert shines in its simplicity, yet feels luxurious and special. So gather your ingredients, and enjoy the process of bringing this delightful cheesecake to life – it’s time to savor the sweetness!
Recipe FAQs
Can I use cream cheese instead of twaróg?
Absolutely! If you cannot find Polish quark cheese, cream cheese makes an excellent substitute. Keep in mind that cream cheese is richer, so you may want to lighten it slightly by adding a bit more milk to achieve a similar texture.
How can I make this dessert ahead of time?
You can prepare the cheesecake a day in advance. Just ensure its final layer of jelly is added before serving. Cover it tightly with plastic wrap in the refrigerator, and it will taste just as fresh the next day.
What if I can’t find strawberry jelly?
If strawberry jelly isn’t available, feel free to substitute it with any berry-flavored jelly or even a homemade berry sauce. A simple coulis made from pureed strawberries and sugar can add a lovely, fresh taste.
How can I ensure my cheesecake sets properly?
It’s vital to follow the proper measurements for gelatin and allow adequate chilling time. If you notice a loose texture before serving, chilling the cheesecake longer can sometimes help.
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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 & Appetizers
- Method: Chilling
- Cuisine: Polish
Description
This Strawberry Jelly Cheesecake features creamy quark cheese and fresh strawberries, making it an irresistible treat. Perfect for gatherings or a quick dessert, it’s easy to prepare and simply delicious.
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 package instructions, using 50 ml less water, and set aside to cool.
- Rinse and hull the strawberries, then cut them in half.
- Line the bottom of a 26 cm springform pan with parchment paper. Mix crushed crackers with melted butter and press firmly into the bottom of the pan.
- Warm the milk and dissolve the gelatin in it, stirring constantly.
- In a large bowl, mix twaróg, heavy cream, powdered sugar, and vanilla sugar until well combined.
- Gradually add the warm gelatin mixture to the cheese mixture, stirring to achieve a smooth consistency.
- Gently fold in 2/3 of the halved strawberries and pour this mixture over the biscuit base, smoothing the top. Chill for 30 minutes.
- Arrange the remaining strawberries on top, then pour the cooled jelly over them. Chill until completely set, around 3 hours.
Notes
Ensure the quark cheese is well-drained for the best texture.
For added flavor, consider using fresh vanilla instead of vanilla sugar.
Serve chilled for the best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
