Recents in Beach

Oreo cake without flour: forbidden good cheesecake recipe


Oreo-Fans watch out! We will show you a lightning-fast and simple recipe for an Oreo cake without flour. This cheesecake is a revelation.

The wonderful thing about Oreo cake without flour is that it is super easy to make. Because you don't even have to bake a base for the delicious cheesecake. The base is simply crumbled Oreo cookies mixed with melted butter.

You need for the Oreo cake without flour:

For the cookie base:

20 oreo cookies
50 g butter

For the filling:

750 g low-fat curd cheese
300 g heavy cream cheese
1 pck. custard powder
3 eggs (size M)
3.5 tablespoons sugar
2 pck. vanilla sugar
LittleAd pinch of salt
Abrasion of a BIO-Lime
some lime juice
12 Oreo cookies (or more)
butter or oil for greasing
Springform pan (22 or 24 cm)

That's the way to do it:

Preheat the oven to 150°C circulating air. Grease the springform pan thoroughly with butter or oil.

Now prepare the base of the Oreo cake without flour. Add 20 Oreo cookies to make crumbs. This can be done quickly and easily in a mixer.

Melt the butter in a pot or covered in a microwave-proof bowl at low wattage in the microwave. Add the liquid butter to the fine cookie crumbs in a bowl and mix well.

Pour the Oreo butter mixture into the cake tin and press down well with your fingers to create an evenly thick base for the cheesecake.

Now for the filling for the Oreo cake without flour. Wash the lime with hot water and grate the peel with a fine grater. Mix the low-fat curd together with the cream cheese, the eggs, the pudding powder, the sugar, the vanilla sugar, the salt, the lime grater and the lime juice until you have a smooth mixture. Finally, roughly chop the remaining Oreo cookies and carefully fold half of them into the dough.

Place the cheesecake filling on the Oreo base and jerk the mould to make the dough nice and smooth and to prevent air bubbles. Now sprinkle the remaining Oreo crumbs on top.

Bake the Oreo cake without flour on the middle shelf at 150°C convection oven for 45-50 minutes.

Then turn off the oven and let the cheesecake stand for another 15 minutes. Then open the oven briefly to allow the hot air to escape and let the cheesecake cool down in the oven for another 20 minutes. This will prevent the Oreo cake from sinking in or collapsing.

Important: To make sure the Oreo cheesecake is firm, you should leave it in the refrigerator for a few hours.

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