Oreo cheesecake

Ingredients for 1 servings:

• 25 cookies (Oreo)
• 80 g butter, melted
• 250 g cream cheese
• 250 g mascarpone
• 200 g ricotta or cottage cheese
• 5 eggs
• 170 g sugar
• 1 packet of vanilla sugar
• 1 cup whipped cream
• some jam of your choice
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours

Crush the biscuits in a freezer bag with a rolling pin, mix with the melted butter, and place them in a springform pan lined with baking paper. Spread evenly. Refrigerate for about 45 minutes. Now mix the eggs, sugar, vanilla sugar, salt, and cream, add the cheeses, and mix well with a food processor for a few minutes. Pour this mixture onto the base and bake in a preheated oven at 180°C for about 45-55 minutes until golden brown (be careful, the cake will still be soft in the center after this time! That’s how it should be!). Once the cake has cooled slightly, spread with jam (strawberry and raspberry are my favorites). Refrigerate the cake for at least 12 hours and then carefully remove it from the springform pan. Serve with some fruit (like the jam).