Oreo cheesecake

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These Oreo cookies have conquered our hearts. They are simply delicious and somehow always go. The classic are probably still the "original" cookies with lots of cocoa, which is why they are so nice and dark. My personal favorite are now even the "Golden" Oreos, who has not yet tried, give them a fair chance! Regardless of which version you choose, however, the taste is definitely one of the better cookies and it just lends itself to using them in a cake recipe.

For the Oreo cheesecake I have deliberately chosen the original cookies, because these offer with their dark color a wonderful contrast to the light cheesecake mass, but of course you can also take any other cookie, but just fall back on your personal favorite.

But enough of the long words, let's take a look at the ingredient list:

  • 200g margarine (or butter) 
  • 250g sugar 
  • 1 pck vanilla sugar 
  • 6 eggs 
  • 16 Oreo cookies 
  • 1kg low-fat curd cheese 
  • 1 tablespoon lemon juice 
  • 100g flour 
  • 1 tsp baking powder

And that brings us to the recipe:

  1. Unwrap the Oreo cookies, put them in a freezer bag and then pound them into small pieces - a meat tenderizer or your own fist works well here.
  2. Put the margarine (or butter), sugar, vanilla sugar and eggs in a bowl and mix well.
  3. Weigh out the flour and mix it with the baking powder right away.
  4. Then add the quark to the sugar-egg mixture and add the flour with the baking powder and the lemon juice.
  5. Mix all the ingredients together again.
  6. Prepare the springform pan (26-28cm) by lining the bottom with baking paper.
  7. Pour the first half of the batter into the pan, then add the crumbled Oreos (distribute them evenly) and cover them carefully with the rest of the batter.
  8. Bake in the oven at 160° convection for 60 minutes (170° for top-bottom heat). If the cake gets too dark (every oven bakes a little differently), you can cover the cake with aluminum foil.
  9. Let the cake cool in the pan, optionally cover with powdered sugar and enjoy.


And for all of you, who prefer an instruction-video:




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