Dr. Oetker Cheesecake Baking Mix

The popular, traditional classic and easy to make



 10,33 per kg

DeliKode: DRBKAEKUC Categories: ,


Dr. Oetker Cheesecake

Wonderfully fresh and juicy, a real treat!

The popular, traditional classic, easy and sure to make it yourself.

Dr. Oetker Cheesecake Baking Mixture is a practical solution for anyone who loves to bake cheesecake but doesn’t have much time or is looking for an easy way to prepare it. The cake mix has all the dry ingredients needed to make a classic cheesecake, including a mix of biscuits that serve as the crust and a filling made with real vanilla extract. The cake mix is easy to make and requires only a few additional ingredients like butter, eggs, and cream cheese. The finished product is a tasty and creamy cheesecake that can be prepared in a short time.

Thanks to the proven recipe and the simple and sure-fire preparation instructions on the back of the packaging, a real highlight for every coffee table can be conjured up very easily 4 eggs and some wheat flour are required. Only bake for about 55 minutes and the delicious, traditional cheesecake is ready!

This baking mix contains

  • 300 g baking mix for the dough
  • 270 g mix for the topping
  • 10 g decorating sugar

You will need additionally

  • Springform pan (Ø 26 cm)
  • Some fat
  • Some wheat flour

Just add:

  • 250 g soft butter (or 100 g margarine and 150 g butter)
  • 4 eggs (size M)
  • 500 g quark (lean)
  • 300 g yoghurt


Additional information

GTIN: 4000521029920
Weight 650 g


Maximum quantity per order

10 pieces


Dr. August Oetker Nahrungsmittel KG, Lutterstraße 14, 33617 Bielefeld, Deutschland


1 Prepare the dough: Preheat the oven. Top/bottom heat: around 180°C Hot air: around 160°C Grease the springform tin. Put the baking mix for the dough in a mixing bowl, add 100 g butter or margarine and 1 egg. Process everything into crumbles with a mixer (stirring rods) on the lowest setting. Use a tablespoon to spread 2/3 of the crumble on the bottom of the springform pan and press into a base. Knead the remaining crumbles into a smooth dough and shape into a roll on a lightly floured work surface. Lay the rolling pin on the dough base as a border and press it against the mold so that there is a 3 cm high border.

2 The topping: Melt 150 g butter. Put the mixture for the topping in a mixing bowl. Add 3 eggs, cottage cheese and yoghurt. Mix everything with the mixer (stirring rods) on the lowest level to a smooth mass. Stir in the melted butter on the lowest setting. Pour the batter into the mold and smooth out.

3 Glazing: Leave the cake in the tin for 10 minutes, then remove it and let it cool on a wire rack. Bring water to a boil in a saucepan, remove from heat, place icing bag in and leave for about 10 minutes. Dry the bag, knead well, cut open. Pour the frosting onto the cake, spread with a knife and allow to set.


– Allergens in capital letters –

Sugar, WHEAT FLOUR, starch (WHEAT), 1.6% powdered sugar, raising agents (diphosphates, sodium carbonates), colors (carotene, riboflavin), flavoring.

May contain: EGG, SOY, MILK.

Nutritional values

on average per 100g:

Energy 1250 kJ / 298 kcal
Fat 15g
– of which saturated fatty acids 9 g
Carbohydrates 33 g
– of which sugar 21 g
Protein 7.7g
Salt 0.25g