Raspberry Oreo Cheesecake

Ingredients for 1 servings:

• 200 g butter biscuits (chocolate butter biscuits)
• 30 g butter
• 1 tbsp, heaped cocoa powder
• Butter for the mold
• 70 g butter
• 3 eggs
• 500 g low-fat curd cheese
• 120 g sugar
• 200 g cream
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g raspberries
• 1 pack of cake glaze, red
• 50 ml elderflower syrup
• 1 pack of Oreo cookies

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

For the biscuit base, melt the butter. Grind the butter biscuits in a mixer until they have the consistency of flour. Then mix the biscuits with the melted butter and cocoa powder. Grease a springform pan with butter and spread the biscuit-butter mixture on top. Preheat the oven to 170°C (fan oven). For the cheesecake filling, cream the butter until fluffy. The butter must be soft for this! Then add the eggs and mix well. Add the quark, cream, sugar, and the remaining ingredients and mix everything well. Pour the mixture into the baking pan. Bake the cake at 170°C (fan oven) for approx. 60-70 minutes. Remove from the oven and let cool. Once the cake has cooled, scatter the raspberries on top. Prepare the red cake glaze with elderflower syrup and water according to the package instructions. Let cool briefly, then pour over the raspberries. When the glaze has firmed up a bit, scatter the Oreo biscuits on top. Let the glaze cool for at least 20 minutes before slicing the cake. Makes approximately 12 slices.