The ingredient list for baked cheesecakes is often quite long. This is actually quite surprising because an amazing cheesecake with a perfect texture really only requires 5 ingredients. I studied cheese cake recipes and really dug deep into the techniques while I was writing my baking book ONLY 3 which consists of recipes made with only 3 ingredients. That time truly changed how I think abut baking.
For example, this kind of a simple cheese cake recipe that doesn’t include eggs prevents the biggest cheese cake problem from happening – the eggs over cooking during baking. Eggs can also make the surface of the cake crack during baking. Eggs are really not needed in a perfect cheese cake.
I love all kinds of Kinder cakes with the combination of milk chocolate and milk filling. In this recipe you don’t need to melt any chocolate and worry about it setting too fast while added to the cold cream cheese. Cocoa powder is perfectly easy to mix into the filling. In the recipe, there’s 2 tablespoons of cocoa powder but I sometimes like to add 3. Then the chocolate filling is more like dark chocolate flavoured.
The Oreo cookie base bakes wonderfully crunchy in the oven and is the perfect combination with the smooth filling.
It’s hard to stop eating this cake!
While decorated with chocolate eggs this cake is perfect for Easter celebrations but you can definitely make this cake all year round.
Enjoy easy baking!
EASY BAKED KINDER CHEESECAKE
150 g Oreo cookies
25 g melted butter
600 g cream cheese
1 can (397 g) condensed milk
2 tbsp cocoa powder
Chocolate eggs and sprinkles for decoration
Preheat the oven to 140 degrees C. Butter and line a 14 cm size springform pan.
Mix the crushed cookies and the melted butter. Press the mix onto the bottom of the cake pan.
Mix the cream cheese and the condensed milk. Divide the batter into two bowls. Into one of the bowls, add the cocoa powder through a sieve and mix well.
Pour the fillings into the cake pan making two layers.
Bake in the middle of the oven for 40 minutes. Turn the oven off and let the cake cool in the oven for 20 minutes. Then cool the cake to room temperature and let set in the fridge over night.
Release the cake from the pan and transfer onto a serving plate.
Decorate the cake with chocolate eggs and sprinkles.
Note: You can double the recipe for a 22 cm cake pan.
You can find a video how to make this cake on my Instagram @emmaivane
You can find more delicious cheese cake recipes on the blog.
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Remember to tag #emmaivane and @emmaivane so I can see all the lovely things your baking!