Oreo – Cheesecake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Finely crumble the oreo biscuits in a freezer bag. Melt the butter and knead together with the biscuit crumbs in a bowl. Press the mass onto the bottom of a springform pan (24 cm diameter) with a spoon.
Mix the quark, double cream cheese, vanilla sugar, sugar and flour with a hand mixer on a medium setting until creamy. Add the eggs one after the other and stir in well. Pour the mixture into the springform pan and smooth it out.
Tip: Cover the surface with additional scraped-off biscuit halves as desired.
Bake in the preheated oven at 160 ° C top / bottom heat (convection: 150 ° C) on the 2nd rack from the bottom for approx. 40 to 50 minutes.
Let cool for one hour at room temperature. Then chill in the refrigerator for at least 5 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.