Description
Cremiger Magerquark verschmilzt mit zartschmelzender Butter zu einer luftigen Füllung. Der Oreo-Keksboden knuspert schokoladig, während süße Vanillenoten und feiner Schmelz den Gaumen verführen. Optisch: kontrastreich und elegant.
Ingredients
Scale
- 1,000 g Magerquark (low-fat quark)
- 30 Oreo cookies
- 60 g butter, melted (for crust)
- 4 medium eggs
- 200 g sugar
- 150 g butter, melted (for filling)
- 1 package vanilla pudding powder (cream flavor)
Instructions
- Preheat your oven to 160°C (320°F) and line the bottom of a 26 cm (10-inch) springform pan with parchment paper. This will help prevent the cake from sticking and make it easier to remove later.
- Place the Oreo cookies in a large freezer bag, squeeze out the air, and seal the bag tightly. Using a rolling pin, crush the cookies into fine crumbs. Continue rolling until there are no large pieces left and the mixture is even.
- Transfer the crushed Oreo crumbs to a medium mixing bowl and pour in 60 g of melted butter. Mix thoroughly until all the crumbs are moistened and the mixture has a wet, sandy texture.
- Pour the cookie-butter mixture into the prepared springform pan. Using the back of a spoon or the bottom of a glass, evenly spread and firmly press the mixture onto the base of the pan to create a compact crust. Make sure the crust covers the entire bottom in an even layer.
- In a large mixing bowl, combine the Magerquark, eggs, sugar, 150 g of melted butter, and the vanilla pudding powder. Using a hand mixer or stand mixer, beat all ingredients together until the mixture is smooth, creamy, and well combined. Scrape down the sides of the bowl as needed to ensure an even mixture.
- Pour the quark filling over the prepared Oreo crust in the springform pan. Use a spatula to spread the filling evenly and smooth the top.
- Place the springform pan in the preheated oven on the middle rack. Bake for approximately 50 minutes at 160°C (320°F). The cake should be set around the edges but may still have a slight wobble in the center.
- Towards the end of the baking time, begin checking the cake for doneness. Since oven temperatures can vary, insert a toothpick or skewer into the center of the cheesecake. If it comes out mostly clean with a few moist crumbs, the cake is done. If there is still liquid batter, bake for an additional 5-10 minutes and check again.
- Remove the baked cheesecake from the oven and allow it to cool in the pan for at least 1 hour. This helps the cake set and prevents cracking. Afterward, run a knife around the edge of the pan to loosen the cake, then carefully remove the springform ring.
- Once cooled to room temperature, refrigerate the cheesecake for at least 2-3 hours, or overnight, to allow it to firm up and develop the best texture. Slice and serve chilled. Optionally, garnish with additional Oreos or whipped cream.
Notes
Oven temperatures can vary, so keep a close eye on your cheesecake as it bakes, especially towards the end of the baking time. For best results, let the cheesecake cool completely and chill in the refrigerator before serving. You can decorate the top with extra Oreo cookies or a dusting of cocoa powder for an extra special touch.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
