Oreo Blueberry Cheesecake

Ingredients for 1 servings:

• 50 g butter
• 24 cookies (Oreo)
• 750 g low-fat curd cheese
• 300 g double cream cheese
• 2 packets of vanilla sugar
• ½ tsp orange peel, grated, untreated
• 110 g sugar
• 80 g flour
• 3 eggs
• 250 g blueberries, fresh
• 75 g sugar
• 100 g flour
• 1 packet of vanilla sugar
• 75 g butter
• 8 cookies (Oreo)

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 10 minutes

Oreo cheesecake with blueberries and crumbles

Base: Finely crumble 180g (16 pieces) Oreo cookies in a freezer bag with a rolling pin. Melt butter and knead it with the cookie crumbs in a bowl. Press it firmly into the bottom of a 24cm diameter springform pan with a spoon. Twist the whole Oreos from the second package apart. Line the sides of the springform pan with the cream halves. The dry halves will be used later for the crumble topping. Cream: Beat the low-fat quark, double cream cheese, vanilla sugar, orange zest, sugar, and flour with the whisk attachment of a hand mixer on medium speed until creamy. Beat in the eggs one at a time. Pour the mixture into the springform pan lined with Oreos and scatter the blueberries on top, pressing them in lightly. Crumble: In a bowl, combine the flour, sugar, vanilla sugar, and butter to form crumbles. Roughly crumble the remaining Oreo halves. Spread the sprinkles and Oreo crumbs over the surface of the cake. Bake in a preheated oven at 160°C (150°C fan-assisted oven) on the second rack from the bottom for 40-50 minutes. Let cool at room temperature for 1 hour, then chill in the refrigerator for at least 5 hours, preferably overnight.