Oreo Hazelnut and Banana Cheesecake

Ann has ‘seduced’ me with another of her awesome cakes – my favourite - cheesecake.  I made two at one go – fully convinced that the cake is very good by just looking at the photos.  Excellent combination of oreo cookies, Nutella Hazelnut spread and banana. This cake is scrumy! Oooooo yum, yum....

I shared this cake with my neighbor and colleagues and all love it.

Recipe reference from Anncoo Journal

Ingredients: (original recipe adapted from Fantastic Desserts with modification)
Cake Base
150g Oreo cookies, remove the cream and crush it or grind coarsely
60g Melted butter or add a little more if needed

Filling250g 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
50g Water
20g Oreo cookies, crushed
extra crushed Oreo cookies (about 100g or more) for topping

Method:  

·  Mix crushed Oreo cookies with butter and press them firmly on the base of  9 inch cake pan. Put in  refrigerator and chill until firm.

·   Whisk fresh topping cream until soft peak, set aside. 

·   Put gelatine and water in a bowl and soak for a while. Then place it in a double boiler until gelatine dissolved and set aside.

·   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.

·   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.

·   Pour cream cheese mixture into prepared cake pan and refrigerator for at least 4 hours or overnight.

·    Remove chilled cheesecake from cake pan and sprinkle extra crushed Oreo biscuits over it.