Summary

Ingredients

For the ground:

• 50 g butter
• 24 biscuit (s) (oreo)

For the cream:

• 750 g low-fat quark
• 300 g double cream cheese
• 2 packs vanilla sugar
• 0.5 teaspoon ½ orange peel, grated, untreated
• 110 g suar
• 80 grams flour
• 3 egg (s)
• 250 g blueberries, fresh

For the sprinkles:

• 75 grams sugar
• 100 grams flour
• 1 packet vanilla sugar
• 75 g butter
• 8 biscuit (s) (oreo)

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Instructions

1. Ground:
2. Crumble 180 g (16 pieces) oreo biscuits in a freezer bag with a rolling pin. Melt the butter, knead with the biscuit crumbs in a bowl. Press on the bottom of a springform pan (24 cm Ø) with a spoon. The complete Oreos from the 2nd pack are twisted apart. The edge of the springform pan is now lined with the cream halves. The dry halves are later for the streusel.
3. Cream:
4. Mix the low-fat quark, double cream cheese, vanilla sugar, orange peel, sugar and flour with the hand mixer on a medium setting until creamy. Stir in eggs one at a time. Pour the mixture into the springform pan lined with Oreos and spread the blueberries on top and press in lightly.
5. Streusel:
6. In a bowl, combine the flour, sugar, vanilla sugar and butter into sprinkles. Roughly crumble the remaining oreo halves. Spread the sprinkles and oreo crumbs on the top of the cake.
7. Bake in the preheated oven at 160 degrees (convection 150 degrees) on the 2nd rack from the bottom for 40-50 minutes. Leave to cool for 1 hour at room temperature, then leave to cool in the refrigerator for at least 5 hours, preferably overnight.