Oreo Hazelnut and Banana Cheesecake
By: Anncoo
Published: Sunday, April 8, 2012 - 6:26am

Ingredients




Cake Base - lined and greased cake pan
150g Oreo cookies, remove the cream and crush it or grind coarsely
60g Melted butter or add a little more if needed
Filling
250g Cream cheese at room temperature
3 tbsp Fresh milk
2 Bananas (120g without skin), mashed
70g Nutella Hazelnut spread
300g Fresh topping cream
1/2 tbsp Lemon juice
20g Gelatine powder
50g Water
20g Oreo cookies, crushed
extra crushed Oreo cookies (about 100g or more) for topping

Preparation

1 Mix crushed Oreo cookies with butter and presses them firmly on the base of  9 inch cake pan. Put in  refrigerator and chill until firm. 2 Whisk fresh topping cream until soft peak, set aside 3 Put gelatine powder and water in a bowl and soak for a while. Then place it in a double boiler until gelatine dissolved and set aside. 4 Beat cream cheese at medium speed with 3 tablespoon of fresh milk until smooth. Add in hazelnut spread, continue to beat for about 1 minute. Mash bananas and mix well with 1/2 tbsp lemon juice then add into the cream cheese mixture, mix well again and transfer to a large bowl. 5 Add whipped fresh topping cream into cream mixture with a hand whisk, mix well and add dissolved gelatine into it. Lastly fold in 20g crushed Oreo cookies with a rubber spatula. 6 Pour cream cheese mixture into prepared cake pan and refrigerator for at least 4 hours or overnight. 7 Remove chilled cheesecake from cake pan and sprinkle extra crushed Oreo biscuits over it.

About

This is the first time I made this no-bake cheesecake combined with mashed banana (used over ripe ones) and crushed Oreo cookies. I really love it! They blended beautifully in this rich and creamy cheesecake. Sooo yummy! The sweetness of the cheesecake is perfect to my liking. I added Nutella Hazelnut spread and fresh topping cream with crushed Oreo cookies all over the cake. For those who love no-bake cheesecake, I hope you'll try this recipe and enjoy this heavenly cheesecake.