Pink Oreo cheesecake

Pink Oreo cheesecake

Total: 1 hr 45 min. | Active: 30 min.
Nutritional value / piece: 248 kcal
, Fat: 13 g
, Carbohydrate: 26 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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175 g biscuits (e.g. Oreo)
50 g butter, melted

Cream cheese mixture

200 g boiled beets, cut into pieces
2 tbsp sugar
200 g double cream cheese
250 g half-fat quark
3 eggs, beaten
120 g sugar
1 organic lemon, use grated zest and 2 tbsp of juice
2 tbsp white flour
70 g frozen raspberries
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How it's done

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Blitz the biscuits in a food processor or crush finely in a plastic bag using a rolling pin. Stir in the butter. Spread the mixture over the base of the prepared cake tin, press down well with the back of a spoon or the base of a glass, refrigerate.

Cream cheese mixture

Puree the beetroot with the sugar, pass through a sieve, set aside. Mix the cream cheese and quark. Stir in the eggs and all the other ingredients up to and including the flour. Spread the raspberries on top of the biscuit base, spoon the cream cheese mixture over the raspberries. Spread the beetroot puree on top, create a marble effect using a fork.

To bake

Approx. 60 mins. in the lower half of an oven preheated to 180°C. When baked, turn the oven off and allow the cheesecake to cool in the oven for approx. 15 mins. with the oven door slightly open. Remove from the oven, cool on a cooling rack, remove the tin frame.

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