Oreo Strawberry Cake

Ingredients for 1 servings:

• 450 g Oreo cookies, alternatively other comparable cookies
• 150 g butter
• 600 g double cream cheese
• 300 g natural yogurt, 3.8% fat
• 1 pack of cake glaze, clear
• 150 ml water, cold
• 40 g sugar
• 1 packet of vanilla sugar
• 1 kg strawberries, fresh
• 1 pack of cake glaze, red
• 250 ml water, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

Refrigerator cake with a diameter of approx. 24 cm, no baking, simply heavenly delicious

For a 24cm springform pan. Place the biscuits in a freezer bag and crush them with a rolling pin. Set aside two tablespoons of the crushed biscuits; you’ll need these at the end. Melt the butter and add them to a bowl along with the biscuit crumbs (except for the ones you set aside), and mix everything thoroughly. Spread the biscuit mixture on the bottom of the springform pan, press it down firmly, and refrigerate for at least 30 minutes. For the cheesecake, mix the cream cheese with the yogurt. Then, in a saucepan, whisk together the clear cake glaze, sugar, vanilla sugar, and 150ml of cold water. Bring the mixture to a boil, let it cool briefly, and then add it to the cream cheese mixture, stirring quickly as it sets relatively quickly. Spread the cream cheese mixture on the biscuit base, smooth it out, and refrigerate for about 20 minutes. Wash and hull the strawberries. To ensure the fruit sits well on the cake, trim the ends slightly, i.e., cut them straight just below the green part. Boil the red glaze with 250 ml of cold water. Arrange the strawberries in a circle on the cake, starting in the center. Spoon the glaze over the strawberries with a tablespoon, ensuring every fruit is coated. Then scatter the reserved cookie crumbs into the gaps between the strawberries. After about a quarter of an hour of cooling, the cake is ready to be sliced ​​and served.