Name: Strawberry Jelly Cheesecake
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Polish
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

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There’s something truly special about a Strawberry Jelly Cheesecake that stirs sweet memories of summer picnics and family gatherings. This Polish cheesecake, or Sernik z Truskawkami, is a delightful blend of creamy twaróg cheese paired with fresh strawberries, topped with a shimmering layer of strawberry jelly. Perfectly smooth and not overly sweet, this dessert is as inviting to the eyes as it is to the palate, with a delicate balance of flavors that create a refreshing finish.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Jelly Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Jelly Cheesecake

I first encountered this dish at a friend’s birthday party, and it quickly became a staple in my own kitchen. The contrasting textures of creamy cheesecake and vibrant jelly paired with the fresh strawberries created a burst of fruity flavor that was simply hard to resist. Above all, this recipe is a crowd-pleaser that’s impressively easy to make, even for inexperienced bakers. Each bite feels like a celebration on a plate, so let’s spread that joy by inviting you to recreate this simple yet stunning dessert at home!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of hands-on prep time, you can whip this dessert up in no time!
Irresistible Flavor: The tanginess of the twaróg and the sweetness of the strawberries create an amazingly harmonious taste.
Eye-Catching Appeal: This cheesecake is not only a treat for the taste buds but also a visual delight that will wow your guests.
Flexible Serving: Whether it’s a summer BBQ, birthday bash, or a quiet afternoon snack, this cheesecake fits every occasion beautifully.
Diet-Friendly Options: Adjust this recipe by using gluten-free graham crackers or sugar substitutes as needed.

Ingredients You’ll Need

1 kg twaróg (Polish quark cheese): This creamy cheese is the star of the show. It’s essential for achieving that authentic Polish flavor. If unavailable, ricotta or cream cheese can be used as a substitute, but the texture will differ slightly.
200 g crushed graham crackers: These create the crumbling, buttery base. Feel free to use any plain cookies you have on hand if graham crackers aren’t available.
3 tbsp melted butter: This helps bind the cracker crust together and adds richness. Make sure to use unsalted butter for better control over the final taste.
600 g strawberries, hulled and halved: Fresh strawberries are integral to this dish, providing vibrant color and delicious flavor. Frozen strawberries can be a substitute, but ensure they’re thawed and drained properly.
1 strawberry jelly packet: This enhances not only the flavor but also the aesthetic appeal of the cheesecake. For a more natural option, you can make your own jelly using fresh strawberries and gelatin.
2 tablespoons gelatin: This helps set the cheesecake mixture, creating that desirable firmness without baking.
1/2 cup milk: Just enough to dissolve the gelatin smoothly. Whole milk is preferred, as it lends creaminess to the mixture.
150 g heavy cream (30% or 36%): Adds richness. Be sure to whip it lightly for an airy texture in the cheesecake.
1 packet vanilla sugar: For just a hint of sweetness and flavor. If unavailable, use 1 teaspoon of vanilla extract instead.
3/4 cup powdered sugar: This sweetens the filling perfectly without the grittiness of granulated sugar.

How to Make Strawberry Jelly Cheesecake

Prepare the jelly: Start by making the strawberry jelly as per the package instructions, but remember to reduce the water by 50 ml for a thicker consistency. Pour the prepared jelly into a bowl and set it aside to cool completely.

Prepare the strawberries: Rinse and dry 600 g of strawberries, hulling and halving them. They will be added into the cheesecake and garnished on top, so make sure they are fresh and fragrant.

Make the crust: Line the bottom of a 26 cm springform pan with parchment paper. Combine 200 g of crushed graham crackers with 3 tablespoons of melted butter, ensuring the crumbs are fully coated. Press this mixture down firmly into the base of the springform pan using the back of a spoon to form a sturdy crust.

Dissolve the gelatin: In a small saucepan, heat 1/2 cup of milk until it’s warm but not boiling. Remove from heat and stir in 2 tablespoons of gelatin until fully dissolved. This step is crucial for ensuring your cheesecake sets perfectly.

Mix the filling: In a large mixing bowl, combine 1 kg of twaróg, 150 g of heavy cream, and add in 3/4 cup of powdered sugar and 1 packet of vanilla sugar. Blend everything well until smooth. The creaminess of the cheese is key, so take your time to ensure there are no lumps.

Incorporate gelatin: Gradually add the warm gelatin mixture into the cheese mixture, stirring continuously to ensure an even consistency. This technique prevents lumps from forming and creates a luxurious texture.

Add the strawberries: Gently fold in two-thirds of the halved strawberries into the cheese mixture. This incorporation will distribute those beautiful fruity bursts throughout the whole cheesecake. Then, pour this mixture gracefully over the cracker base, smoothing the top with a spatula.

Chill: Put the cheesecake in the refrigerator and let it chill for about 30 minutes. This helps it to firm up before adding the jelly.

Top with strawberries and jelly: Once it’s semi-set, arrange the remaining strawberries on top of the cheesecake. Finally, pour the cooled jelly over the strawberries, ensuring it covers them evenly. Chill the cheesecake for at least 3 hours or until completely set.

Storing & Reheating

To store your cheesecake, keep it in the refrigerator in an airtight container for up to 5 days. If you wish to enjoy it later, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. When ready to eat, simply thaw in the refrigerator overnight. However, note that the texture may slightly change upon reheating, so I recommend enjoying it chilled.

Chef’s Helpful Tips

Avoid overmixing the filling, as this can incorporate too much air and make the cheesecake crack.
For best results, use room-temperature ingredients, especially the twaróg, to achieve a smoother consistency.
Remember to let the gelatin cool slightly before mixing it with the cheese, as hot temperatures can alter the cheese’s texture.
If the cheesecake doesn’t set as expected, consider refrigerating it longer or adjusting the amount of gelatin used.
For a unique twist, try layering different fruits such as raspberries or blueberries alongside the strawberries.

There’s a joyful simplicity to whipping up a Strawberry Jelly Cheesecake, combining luscious flavors and textures that dance together on your palate. It’s light enough to be perfect for any occasion while rich enough to satisfy your dessert cravings. Take a pen and paper and jot down this recipe, and don’t miss the chance to impress family and friends with this homemade gem. Let the colors and flavors transport you back to summer every time you take a bite!

Recipe FAQs

Can I use something other than twaróg?

Absolutely! While twaróg is traditional in this recipe, cream cheese or ricotta can work well too. Just remember, the texture may vary slightly but the result will still be delicious.

How should I cut the cheesecake for serving?

Use a sharp knife dipped in hot water, then wiped clean to make cutting through the set jelly easier. This ensures you don’t disturb the jelly layer while slicing.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for make-ahead servings. Prepare it one to two days in advance, as the flavors will meld beautifully over time.

How do I know when the cheesecake is set?

The cheesecake should be firm to the touch on top when set. It should not jiggle when gently shaken, and the jelly should be firm to create the perfect topping.