Pink Oreo cheesecake

Total time: 1hr 45m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 248 Kcal, 6g Protein, 26g Carbohydrates, 13g Fat


  • Base
  • 175 g biscuits (e.g. Oreo)
  • 50 g butter, melted
  • Cream cheese mixture
  • 200 g boiled beets, cut into pieces
  • 120 g sugar
  • 200 g double cream cheese (z.B. Philadelphia)
  • 250 g half-fat quark
  • 3 eggs, beaten
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 70 g frozen raspberries
  • 2 tbsp white flour
  • Utensils
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

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  • Base

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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