Oreo Cheesecake with Raspberries

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	3 hrs 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

First divide the oreo biscuits, scrape off the white cream and set aside, finely crumble the rest. Mix the crumbs with the melted butter. Prepare a 26 cm springform pan and spread the crumb and butter mixture on the base and press firmly.
Mix the cream cheese, biscuit cream, eggs, sugar and vanilla sugar and spread on the biscuit base.
Bake at 160 ° C for about 45 minutes. Attention, every oven heats differently, the temperature or the time may have to be adapted to the oven. Let the cake cool down.
In the meantime, let the raspberries thaw, puree and, if desired, strain through a sieve to remove the stones. Soak the gelatine according to the instructions on the packet. Mix the raspberry puree with the powdered sugar and heat, melt the gelatine in the raspberry puree. Let the puree cool down briefly and then spread it on the cake.
Instead of gelatine, you can stir about 1 tablespoon of starch into the cold raspberry puree and then bring it to the boil.
Chill the cake again and then enjoy.

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