Oreo Cheesecake with Raspberries

Ingredients for 1 servings:

• 32 Oreo cookies
• 60 g butter
• 400 g cream cheese
• 2 eggs
• 100 g sugar
• 1 sachet of vanilla sugar
• 300 g raspberries
• 50 g powdered sugar
• 3 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

First, split the Oreo cookies, scrape off the white cream and set aside, then finely crumble the rest. Mix the crumbs with the melted butter. Prepare a 26cm springform pan and spread the crumb-butter mixture on the base and press it down firmly. Mix together the cream cheese, biscuit cream, eggs, sugar, and vanilla sugar and spread it on the biscuit base. Bake at 160°C (convection oven) for about 45 minutes. Please note that every oven heats differently; the temperature or time may need to be adjusted accordingly. Let the cake cool. In the meantime, thaw the raspberries, puree them, and if desired, pass them through a sieve to remove the seeds. Soften the gelatine according to the package instructions. Mix the raspberry puree with the powdered sugar and heat, then melt the gelatine in the raspberry puree. Let the puree cool briefly and then spread it on the cake. Instead of gelatin, you can also stir about 1 tablespoon of cornstarch into the still-cold raspberry puree and then bring to a boil. Chill the cake again and then enjoy.