Cheesecake with Nesquik

When I crave something quick and easy to make, this recipe for cake with cream cheese and Nesquik is among the first I think of. I usually make it when I feel like trying something sweet, but I don't want to spend too much time in the kitchen. I found this version inspired by amalia01, and it seemed very straightforward – the ingredients are simple, it doesn't involve complicated techniques, and the result is satisfying every time. A plus is the cream cheese on top, which gives it a fresher taste and balances the base part. Quick info Total time: about 1 hour and 10 minutes Preparation time: 20-25 minutes Baking time: about 45 minutes Servings: 12-15 Difficulty: easy Recipe type: homemade dessert, suitable for weekends or visits Ingredients For the base: 4 eggs 20 tablespoons sugar 24 tablespoons milk 20 tablespoons oil 20 tablespoons flour 1 packet vanilla sugar 1 packet baking powder 2 tablespoons Nesquik (or cocoa, but I use Nesquik) a pinch of salt 1 tablespoon lemon juice For the cream: 200 g cottage cheese (or cream cheese; I use the cream cheese from Lidl, in a tub) 200 ml liquid cream sugar to taste (optional, if you prefer the cream sweeter) For decoration: coconut, enough to sprinkle on top a little grated chocolate (optional) 2 tablespoons Nesquik for topping (optional, if you want colored cream for decoration) Preparation method 1. Preheat the oven to 175-180°C. Line a baking tray with parchment paper. If you use a smaller tray, the cake will come out taller. In a large tray, it will be thinner, but the taste won't change. 2. Crack the eggs into a large bowl. Sprinkle a pinch of salt on top. Mix the eggs with the sugar until they become creamy and light in color. 3. Gradually pour in the oil, continuing to mix. Add the milk, then the vanilla sugar. Incorporate the flour in two or three batches, mixing gently. 4. Quench the baking powder packet with a tablespoon of lemon juice, then add it to the batter. Mix until smooth. The mixture should be slightly thicker than pancake batter. 5. Pour half of the batter into the tray and level it gently. 6. In the other half of the batter, add two tablespoons of Nesquik (or cocoa, if you prefer). Mix well. Pour the Nesquik batter over the first layer in the tray. You can pour it in the center or over the entire surface; it doesn't have to be perfectly even. 7. Place the tray in the oven for about 45 minutes. Check with a toothpick – if it comes out clean, the cake is ready. Let it cool completely in the tray before adding the cream, otherwise it will melt. 8. For the cream: whip the liquid cream until it becomes firm (be careful not to overwhip). In another bowl, mix the cheese with sugar (if you want the cream sweeter). Add the whipped cream over the cheese and mix until smooth. If it seems too thick, you can add a little more whipped cream. 9. When the base is cool, spread the cream evenly on top. If you want, keep a few tablespoons of cream aside and add two tablespoons of Nesquik to have colored cream for decoration. 10. Decorate as you like with grated chocolate, dollops of cream with Nesquik, and coconut. 11. Cut with a sharp knife dipped in cold water. It cuts more easily this way. Why I make this recipe often I like that it is quick to prepare, with readily available ingredients, and I have never had any unpleasant surprises with the texture or taste. It's a cake that you can leave simple or turn into something more festive just by adding the cream cheese. It keeps well for 1-2 days in the fridge, so it doesn't have to be eaten immediately. Tips and variations Tips - Let the cake cool completely before covering it with cream. If you're in a hurry, the cream will soften or run. - For creams, it's best to use liquid cream (the kind that whips), not pre-whipped cream. - A smaller tray means a taller cake and larger portions, but the baking time may vary slightly. Substitutions - If you don't have Nesquik, you can use two tablespoons of cocoa. The taste will be slightly more intense. - Cottage cheese can be replaced with plain cream cheese. - Sugar in the cream is optional. I don't always add it, depending on how sweet you like it. Variations - For added texture, you can add chopped walnuts to the plain batter. - The cream can be flavored with a little grated lemon zest. - If you want a moister base, you can drizzle the baked (and cooled) cake with a bit of milk before adding the cream. Serving ideas - Cut into cubes, sprinkled with coconut or chocolate. - It can be served plain, with coffee, or as a dessert at a more festive meal. - It can be kept in the fridge, and the next day it doesn't change its taste or texture. Frequently asked questions 1. Can I use regular cottage cheese instead of cream cheese? Yes, cottage cheese works too, just make sure it's well drained. Cream cheese spreads more easily, but the taste is similar. 2. Can I use just cocoa instead of Nesquik? Yes, but it will have a more intense cocoa taste and the color will be darker. 3. How can I prevent the cream from softening? It's important to let the base cool completely before putting on the cream. If it's warm, the cream will melt and won't hold up nicely. 4. Can the cake be frozen? I don't recommend it, because the texture of the cream cheese with whipped cream doesn't hold up well in the freezer. 5. What do I do if the batter is too thick? If it seems too dense, add a little milk, but don't overdo it. It should be just slightly thicker than pancake batter. Nutritional values Approximately, one serving of cake with cream (from 15 servings): Calories: about 210-230 kcal Protein: 4-5 g Carbohydrates: 25-28 g Fats: 10-12 g Values vary depending on the type of cheese used and whether you add more sugar or cream. These are estimates, not exact values. Storage and reheating It keeps in the fridge, covered, for up to 2 days. I don't recommend reheating, because the cream loses its texture. It's better cold or at room temperature after sitting a bit on the counter. If you don't put the cream on top, the base can last three days, covered.

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