The Oreo Cheesecake

Description: The Oreo cheesecake is a family favorite and a hit with our friends. Many ask for this cake, as it combines the bitterness of Oreos with the sweetness of a cheesecake. Simply delicious!

Favorite Baking Easy Sweet Quick

Author: Miriam

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 1H

Baking Time: 1H

Total Time: 2H

Yields: 12 pieces

Ingredients

• 2 packages of 32 Oreo cookies
• 70 g butter
• 125 g butter
• 225 g sugar
• 2 packages of 16 g vanilla sugar
• 1 package of 37 g Dr. Oetker vanilla pudding powder
• 3 eggs (size M)
• 500 g quark (20% fat)
• 1 cup 200 g sour cream (10% fat)
• 1 cup 200 g heavy cream (30% fat)
• 50 g dark chocolate (50% cocoa content)
• 125 g fresh raspberries

Instructions

1. Crush the Oreo cookies with a food processor.
2. Melt the butter: Melt the butter in a pot and add it to the crushed cookies.
3. Mix the ingredients thoroughly.
4. Prepare the springform pan: Line the bottom of the springform pan with parchment paper and grease the sides with some butter.
5. Bake the base: Smooth the base in the springform pan and bake for 8 minutes.
6. Melt the butter for the filling in the same pot.
7. Mix the filling: Mix the melted butter with sugar, vanilla sugar, vanilla pudding powder, and eggs with a hand mixer.
8. Add the quark and sour cream using the hand mixer.
9. Fold in the whipped cream: Whip the heavy cream until stiff and carefully fold it into the filling by hand.
10. Bake the filling: Spread the filling over the base and smooth it out. Bake at 170°C for 45 minutes, then turn off the oven and let the cake rest in the turned-off oven for another 15 minutes.
11. Let the cake cool: Let the cake cool completely and refrigerate it until the next day.
12. Prepare raspberries: Wash the fresh raspberries shortly before serving and spread them over the cake.
13. Melt the chocolate: Melt the chocolate in a water bath and drizzle it decoratively over the cake and raspberries with a spoon.
14. Tips: This cake should really be made the day before because it tastes best after that and doesn't run when sliced. Caution: Fat may leak from the baking form while baking, and it should not drip into the oven, or the cake will be literally smoked.

Nutritional Information