Strawberry Oreo Cheesecake

Name: Strawberry Oreo Cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
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

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

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.