Cookie Dough Cheesecake with Oat Flour

Ingredients for 1 servings:

• 300 g oat flour
• 130 g margarine
• 1 egg(s)
• 90 g sugar
• 60 g cane sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 75 g chocolate chips
• 1 tbsp blueberry jam for spreading
• 500 g quark
• 125 g apple puree
• 1 egg(s)
• 50 g maple syrup or agave syrup
• 1 packet of vanilla pudding powder
• 3 tbsp spelt semolina

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cheesecake with cookie dough, for an 18 cm springform pan

For the dough, cream the margarine and sugar until creamy. Stir in the egg and vanilla extract. Mix the flour with the baking powder and salt and stir in. Finally, knead in the chocolate. Grease an 18 cm springform pan well and line part of the cookie dough with it; the base can be a little thicker. Prick the base with a fork and bake in a preheated oven at 190°C (top/bottom heat) for about 10 minutes on the middle rack. Meanwhile, mix together all the ingredients for the cheesecake layer. Once the base is pre-baked, spread the blueberry jam on top. Now pour half of the cheesecake mixture onto the pre-baked base. Crumble a little of the dough over it and spoon the remaining cheesecake mixture on top. Form crumbles with the remaining cookie dough and sprinkle over the filling. Bake in the oven at 190°C (top/bottom heat) for about 50 minutes on the middle rack, covering with aluminum foil if necessary. When the baking time is up, remove the cake from the oven and let it cool in the pan for at least 30 minutes, or longer if desired. It tastes great lukewarm or overnight.