Oreo Cheesecake

Ingredients for 1 servings:

• 32 cookies (Oreo)
• 50 g butter
• 750 g low-fat curd cheese
• 300 g double cream cheese
• 2 packets of vanilla sugar
• 110 g sugar
• 80 g flour
• 3 eggs
• Butter for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours

For the base, crush 20 whole biscuits. This works best with a mortar and pestle. Heat the 50g butter in a saucepan until melted and mix it with the biscuit crumbs in a bowl. Then pour the mixture into a buttered springform pan, smooth it out with a spoon, and lightly press it down to form the base. For the filling, put the quark, cream cheese, sugar, vanilla sugar, flour, and eggs in a bowl and mix everything well with a mixer. Pour the finished mixture into the springform pan and smooth it out. Cover the top with Oreo halves (as many as will fit on top). To do this, simply twist the biscuits apart. Now bake the cake at 150°C (fan oven) on the second-to-last rack for 40-50 minutes and then refrigerate for at least 5 hours. The cake is always best eaten slightly chilled. Since I always make the cake in a 20cm springform pan, I always have a little leftover from the base, filling, and cookies for decoration. I then bake mini Oreo cheesecakes in my silicone muffin cups.