Strawberry Oreo Cheesecake
easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp some + 50 g butter
- 1 package (176 g) dark chocolate cookies with cream filling (e.g. Oreo)
- 400 g Strawberries
- 2 TABLESPOONS Strawberry jam
- 2 Eggs (Gr. M)
- 1 package Vanilla sugar
- 400 g Double cream cheese
- 125 g Sugar
- 20 g Cornstarch
- 100 g Whipped cream
- 1 package (125 g) des mini-biscuits au chocolat noir fourrés à la crème (par exemple, Mini Oreo)
- 1 large freezer bag
Directions
- 1
Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) and grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Pour the biscuits into a freezer bag.
- 2
Seal the bag. Roll over with a pastry roll until the cookies are crumbled. Melt 50 g butter. Mix with cookie crumbs. Press into the mould to a flat base. Bake in a hot oven for about 8 minutes.
- 3
In the meantime wash, clean and chop the strawberries. Mix with jam. Separate eggs. Beat the egg whites until stiff, pour in vanilla sugar. Mix cream cheese, sugar and starch with the whisk of the mixer.
- 4
Stir in the egg yolk briefly. Whip cream until stiff. Fold cream, strawberries and beaten egg white into the cheese cream one after the other. Smooth on the biscuit base. Spread the mini biscuits on top.
- 5
Bake in a hot oven at the same temperature for about 40 minutes until the cheese mass still wobbles a little bit with slight shaking of the pan. Let the cake rest in the switched off oven with the oven door slightly open for about 45 minutes.
- 6
Remove from the mould and let it cool down in the mould. Then cut into pieces of about 5 cm. Whipped cream tastes good with it.
Nutrition Facts
260 kcal
27 g
15 g
4 g
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