Oreo Marshmallow Cheesecake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 20 oreo cookies
  • 80 g butter, melt
  • Butter for the mold
  • 150 ml milk
  • 350 g marshmallow (s), preferably white
  • 300 g raspberries, frozen or fresh
  • 250 g low-fat quark, alternatively a different fat level
  • 200 g cream
Oreo Marshmallow Cheesecake
Oreo Marshmallow Cheesecake

Instructions

  1. Put the oreo biscuits in a freezer bag and seal it. Mash the biscuits a little with your hands and then work them with a rolling pin until you have a fine crumbly mixture.
  2. Put the biscuit mixture in a bowl with the liquid butter and mix everything together thoroughly.
  3. Line the bottom of the springform pan with parchment paper and grease the edge. Pour the biscuit and butter mix into the mold, distribute it and press firmly with your hands. Then chill the mold for about half an hour.
  4. Put the milk in a saucepan, add the marshmallows and melt them in the milk over low heat, stirring occasionally. Then take it off the stove and let it cool down a bit.
  5. Now puree the thawed raspberries.
  6. Gently stir the quark into the slightly cooled marshmallow mixture, add three heaped tablespoons of the raspberry puree, mix everything thoroughly and set aside the mixture, which is now slowly becoming a little firmer.
  7. Now whip the cream until stiff, add to the marshmallow mixture and fold in. Spread on the biscuit base and refrigerate for 2 hours before serving.

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