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Kinder cheesecake with strawberry jelly – easy recipe
Dessert

Kinder cheesecake with strawberry jelly – easy recipe

Creamy cheesecake with a crispy base, Kinder chocolate and a fresh layer of strawberry jelly. It holds its shape beautifully and is ideal for birthdays and weekends.

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Rate:
1.0 (1)
280 min total
10 servings
Easy

Ingredients

servings
Units

  • Base

    • 7.1 oz digestive biscuits
    • 3.5 oz butter
    • 10 stk Kinder milk slices

  • Cheesecake filling

    • 1 pk milk cream from milk slices
    • 7.1 oz Philadelphia cream cheese
    • 2.6 oz sugar
    • about 1.1 cup whipping cream
    • 6 stk Kinder Maxi

  • Strawberry jelly

    • 10.6 oz strawberries
    • 3 blade gelatine sheets

  • Decoration

    • 5.3 oz strawberries
    • 2 stk Kinder Bueno

Instructions

  1. 1

    Make the base

    1. Line a 22 to 24 cm springform tin with baking paper on the bottom
    2. Melt the butter over low heat and let it stay warm while you prepare the rest
    3. Separate the milk slices so you have the cake layers on one side and the milk cream on the other
    4. Crush the biscuits and mix them with the milk slice bases
    5. Stir in the melted butter until the mixture feels like wet sand
    6. Press the base firmly into the tin and run a glass over it to make it completely even
    15 min
    BowlPotKnifeCutting Board
  2. 2

    Mix the cheesecake filling

    1. Stir the milk cream, cream cheese and sugar together until completely smooth
    2. Melt the Kinder Maxi over a water bath and let the chocolate become warm but not hot
    3. Stir the melted chocolate into the cheese cream until the colour is uniform
    4. Whip the cream to a firm but soft foam
    5. Fold in the whipped cream in a few batches so the filling stays airy
    15 min
    BowlPot
  3. 3

    Fill the tin

    1. Pour the filling over the base
    2. Smooth the surface with a spatula
    3. Refrigerate the cake while you make the jelly
    5 min
  4. 4

    Make the strawberry jelly

    1. Soak the gelatine sheets in cold water for about 10 minutes
    2. Blend the strawberries into a purée and strain it if you want a completely smooth jelly
    3. Gently heat the purée until warm but not boiling
    4. Squeeze the gelatine and stir it into the warm purée until fully dissolved
    5. Let the jelly cool to lukewarm before adding it to the cake
    15 min
    Low heat
    BowlBlenderPot
  5. 5

    Top and refrigerate the cake

    1. Pour the jelly gently over the cake and tilt the tin slightly to spread it evenly
    2. Refrigerate the cake for at least 4 hours until completely firm
    5 min
  6. 6

    Decorate and serve

    1. Release the cake from the tin and transfer it to a serving plate
    2. Decorate with strawberries and Kinder Bueno just before serving
    3. Cut with a warm knife and wipe the knife between slices
    10 min
    Knife

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Details

Nutrition

Calories

540kcal

Protein

7g

Fat

35g

Carbs

50g

Serving Size

120g

Dietary

Allergens

GlutenMælkSojaÆg

Serving

Suggestions

  • • Serve the cake fully chilled, straight from the fridge.
  • • Cut with a warm knife and wipe it between slices.
  • • Decorate just before serving so the top stays fresh.

Drink Pairings

  • • Glass: Black coffee or a mild latte

Side Pairings

  • • Extra strawberries on the side

Dessert Pairings

  • • Petit fours

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Keep the cake covered in the fridge so the jelly does not pick up other flavours.

Tips

Preparation

  • • Use room-temperature cream cheese so the filling becomes completely smooth
  • • Press the base firmly together so it holds its shape
  • • Have everything ready on the table before you start so it all flows smoothly

Cooking

  • • Melt the chocolate slowly so it does not separate
  • • Let the jelly reach lukewarm before pouring it on the cake
  • • Fold the whipped cream in gently so the filling stays airy

Serving

  • • Serve ice-cold so the cake is at its firmest
  • • Cut with a warm knife for clean slices
  • • Decorate at serving so the top looks fresh

Variations

Flavor

  • Raspberry jelly instead of strawberry
  • Darker chocolate for more bitterness
  • A hint of lemon in the jelly

Health

  • Use light cream cheese
  • Replace some of the cream with yoghurt
  • Less sugar and more berries

Method

  • Individual glasses
  • Half batch in a small tin
  • Make the day before and decorate when serving

Toppings

  • Extra berries
  • Chocolate shavings
  • Chopped nuts

Author

N

Nordmad

Nordiske opskrifter med ro og enkelhed.

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Author

N

Nordmad

Nordiske opskrifter med ro og enkelhed.