Oreo Cheesecake

Ingredients for 1 servings:

• 600 g cream cheese
• 2 pts. Oreo cookies
• 150 g sugar
• 1 packet of vanilla sugar
• 6 sheets of gelatin
• 200 ml milk
• 30 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 10 minutes; Total time approx. 4 hours 40 minutes

without baking

First, separate the Oreo cookies: put the cookies in one bowl, the cream filling in another. Then, crush the Oreo cookies until they are completely crumbly. I always use a muddler for this. However, you can also put all the cookies in a sealable plastic bag and mash them with a rolling pin. In the end, the cookies should be completely crumb-free. Mix this with the melted butter. Spread two-thirds of the sandy Oreo cookie mixture into the springform pan and press it down evenly. Set the remaining third aside for later. In a saucepan over medium heat, combine the wet ingredients: cream cheese, sugar, Oreo cream filling, and vanilla sugar. Meanwhile, dissolve the gelatin in the milk. This isn’t rocket science—you can also add it directly to the creamy mixture. Just keep stirring. When small bubbles form, the cream mixture is ready. Let it cool briefly and then pour it onto the cookie dough. If you rush this step, push the cookie dough to the side. Finally, use a sieve to scatter the remaining cookie crumbs over the cake. Let it cool for 10 minutes and refrigerate for another four hours. It’s also great to make the day ahead.