Cheesecake with strawberry jelly

Name: Cheesecake with strawberry jelly - Adelaida C.
Ingredients: For the layers: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; 2 teaspoons baking powder; 2 packets vanilla sugar. For the strawberry jelly: 350 g strawberries; 1/2 cup water; 4 tablespoons sugar; 1 tablespoon and 1/2 cornstarch. Cheese cream: 650 g creamier cottage cheese; 200 g cream cheese; 200 ml liquid cream; 5 tablespoons powdered sugar; grated lemon zest; 2 teaspoons vanilla extract.

Dessert - Cheesecake with strawberry jelly by Adelaida C. - Recipia

The cheesecake with strawberry jelly is a three-layer dessert: two fluffy layers, a flavorful strawberry jelly, and a smooth cream cheese filling. I started with the idea of using fresh strawberries in a simple dessert, perfect for their season. The preparation is not complicated, but it's important to let the jelly cool properly before adding the cream on top. Quick Info Total time: not specified in the original recipe; cooling time for components and refrigeration is also needed Preparation time: unspecified Baking time: 10-12 minutes for each layer Servings: number not specified; the cake is baked in a 24 x 37 cm pan and cut into pieces Difficulty: easy to medium Recipe type: seasonal dessert with fruit and cream cheese Ingredients For the two layers 6 eggs 6 tablespoons of sugar 6 tablespoons of flour 2 teaspoons of baking powder 2 packets of vanilla sugar A pinch of salt For the strawberry jelly 350 g strawberries 1/2 cup of water 4 tablespoons of sugar 1 and a half tablespoons of cornstarch 3 tablespoons of water for dissolving the cornstarch For the cream cheese filling 650 g creamy cottage cheese 200 g cream cheese 200 ml cold liquid cream 5 tablespoons of powdered sugar Grated zest of one lemon 2 teaspoons of vanilla extract For the pan Margarine for greasing Parchment paper Instructions 1. Bake the first layer Start by separating the 3 eggs for the first layer. Place the yolks in a bowl and mix them with half of the sugar, one packet of vanilla sugar, 3 tablespoons of flour, and 1 teaspoon of baking powder. In another bowl, beat the egg whites with a pinch of salt until foamy. Once the foam is formed, gently fold it into the yolk mixture using a silicone spatula. Mix lightly, with upward motions, to retain as much air as possible. Grease the 24 x 37 cm pan with margarine and line it with parchment paper. Pour the batter into the pan and level it out. Bake the layer in a preheated oven at a suitable temperature for 10-12 minutes. After baking, remove it from the pan and let it cool. 2. Prepare the second layer For the second layer, repeat the same steps: separate 3 eggs, mix the yolks with the remaining sugar, vanilla sugar, flour, and baking powder, then fold in the beaten egg whites. Bake the layer in the same greased and lined pan for another 10-12 minutes. Allow the second layer to cool as well. 3. Prepare the strawberry jelly Wash the strawberries well, remove the stems, and cut the fruit into suitable pieces. Put the water and sugar in a saucepan and let them boil for about 5 minutes. Then add the chopped strawberries and keep the saucepan on the heat for another 2 minutes. Dissolve the cornstarch in the 3 tablespoons of water, then pour the mixture over the strawberries. Lower the heat and let the jelly simmer until it thickens. In the pan where you baked the layers, place the first layer. Pour the hot jelly over it and spread it into an even layer. Allow it to cool to room temperature before adding the cream. 4. Prepare the cream cheese filling Whip the cold liquid cream until it thickens. In another bowl, combine the cottage cheese, cream cheese, powdered sugar, lemon zest, and vanilla extract. Mix until you achieve a smooth consistency. Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix from top to bottom without overworking the mixture. 5. Assemble the cake Once the jelly has cooled completely, spoon the cream cheese filling over it. Smooth the surface gently, being careful not to press too hard into the jelly. Place the second layer on top and press it down gently to settle it over the cream. Put the cake in the refrigerator, then cut and serve it cold. Why I make this recipe often I love the combination of the simple layer, the slightly tangy strawberry jelly, and the cream cheese. It’s a dessert that looks great when cut, without needing complicated decorations. Additionally, the layers are prepared separately, and the cream doesn’t require cooking, making the recipe easy to follow. The cake is especially suitable when you find fresh, fragrant strawberries. The jelly spreads easily over the layer, while the cream cheese balances the sweetness of the fruit. Tips Use well-washed and stemmed strawberries before cutting them. The pieces shouldn't be too small, as they will cook quickly in the syrup. Do not put the cream over the jelly while it is still hot. The heat can soften the cream, making it harder to achieve distinct layers. When folding the egg whites into the yolk mixture, use a spatula, and do not insist with a mixer. The same applies to the whipped cream incorporated into the cream cheese. The layers should be allowed to cool before assembly. If they are warm, they can affect the consistency of the jelly and cream. In the 24 x 37 cm pan, the batter spreads into a thin layer, and the baking time is short. Keep an eye on the layer towards the end of the 10-12 minutes. Substitutions The cottage cheese should be as creamy as specified in the recipe. A very dry cheese can change the texture of the cream, as the mixture will not be as smooth. For the cream cheese filling, both cottage cheese and cream cheese are used. The two ingredients are not interchangeable in the same quantity without changing the texture, so it's better to keep the indicated proportions. If you do not have vanilla extract, it can be omitted, but the flavor of the cream will be less pronounced. The lemon zest can also be omitted, but it adds a fresh note to the cream. Variations The jelly can be prepared with larger or smaller pieces of strawberries, depending on the desired texture. In the basic recipe, the fruit is cut into suitable pieces and remains present in the jelly layer. For a cake with clearer layers, allow the jelly to cool completely before adding the cream. There is no need to modify the rest of the recipe. If you prepare the dessert in a different pan, the thickness of the layers and the layers will change. For the pan used in the original recipe, the size is 24 x 37 cm. Serving ideas The cake is served cold, after it has been refrigerated and set. It can be cut into rectangles or squares, depending on the desired size. For clean slices, use a knife with a smooth blade and wipe it between cuts. No separate decoration is necessary, as the layers of cake, jelly, and cream are sufficient. Frequently asked questions Can I use frozen strawberries for the jelly? The recipe is written for fresh strawberries, which are washed, cleaned, and cut before preparation. If you use frozen strawberries, they will have more liquid and may change the consistency of the jelly, which is why the original recipe does not offer this option. How long should the jelly cool? The source does not specify an exact time. The important thing is that the jelly is cooled to room temperature before adding the cream cheese. Do not add the cream over a still hot layer. Can I bake all the batter at once and then cut it in half? The original recipe calls for baking the two layers separately, each using 3 eggs, half the sugar, flour, baking powder, and vanilla sugar. To maintain the intended structure and thickness, follow this version. Why is cornstarch used in the strawberry jelly? Cornstarch, dissolved in water and added to the saucepan, helps the mixture thicken after a few boils. It is important to dissolve it beforehand for better incorporation into the jelly. How do you cut the cake? The cake is cut after it has been refrigerated and the layers have set. A clean knife helps achieve neater slices. Nutritional values The values below are estimates and depend on the type of cottage cheese, cream cheese, liquid cream, and the number of slices. The calculation is approximate for 12 servings. One serving may contain approximately 280-330 kcal, 12-15 g fat, 35-40 g carbohydrates, and 9-12 g protein. Most of the carbohydrates come from sugar, vanilla sugar, flour, and cornstarch. The proteins mainly come from eggs and dairy products, while the fat content depends especially on the cheese, cream cheese, and whipped cream used. For more accurate values, nutritional information from the ingredient packaging and the exact number of servings would be necessary. Storage and reheating The cake should be stored in the refrigerator in a covered container or wrapped in foil to avoid absorbing odors from the fridge. The recipe does not specify an exact storage interval, but being a dessert with cream cheese, whipped cream, and fruit, it is recommended to consume it as fresh as possible. It is not reheated. It is served cold, directly from the refrigerator. Condensation can soften the layer if the cake is left uncovered for too long, so it is better to keep it protected until serving.

Cheesecake with strawberry jelly

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