Oreo Hazelnut and Banana Cheesecake
Total Steps
7
Ingredients
12
Tools Needed
10
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Orel Hazelnut and Banana CheesecakeIngredients
- 150 g Oreo cookies
- 60 g Melted butter
- 250 g Cream cheese
- 3 tablespoons Fresh milk
- 2 pieces Bananas (approx. 120g without skin), mashed
- 70 g Nutella Hazelnut spread
- 300 g Fresh topping cream
- 1/2 tablespoons Lemon juice
- 20 g Gelatine powder
- 50 g Water
- 20 g Oreo cookies, crushed
- 100 g Extra crushed Oreo cookies for topping
Instructions
Step 1
Combine the 150g crushed Oreo cookies with the melted butter. Press the mixture firmly onto the base of a 9-inch cake pan. Refrigerate until firm.
Step 2
Whisk fresh topping cream until soft peaks form. Set aside.
Step 3
In a bowl, combine gelatine powder and water, allowing it to soak briefly. Then, place the bowl in a double boiler and heat until the gelatine is fully dissolved. Set aside.
Step 4
Beat cream cheese at medium speed with 3 tablespoons of fresh milk until smooth. Incorporate the Nutella hazelnut spread and continue beating for about 1 minute. Mash the bananas and mix them thoroughly with 1/2 tablespoon of lemon juice, then add this banana mixture to the cream cheese mixture and mix well. Transfer the combined mixture to a large bowl.
Step 5
Gently fold the whipped fresh topping cream into the cream cheese mixture using a hand whisk. Stir in the dissolved gelatine. Finally, fold in the 20g of crushed Oreo cookies with a rubber spatula.
Step 6
Pour the cheesecake mixture into the prepared cake pan. Refrigerate for at least 4 hours or preferably overnight, until firm.
Step 7
Carefully remove the chilled cheesecake from the cake pan. Sprinkle the extra crushed Oreo cookies over the top.