Oreo Hazelnut and Banana Cheesecake

Mix crushed Oreo cookies with butter and press them firmly into a 9 inch cake pan. Put in refrigerator and chill until firm.

43 min

Whisk fresh whipping cream until soft peaks form, set aside

43 min

Put gelatin and water in a bowl and soak for a while. Then place the bowl in a double boiler and heat until gelatin dissolves. Set aside.Beat cream cheese at medium speed with 3 tablespoon of fresh milk until smooth.

43 min

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.

43 min

Add whipped cream to the cream cheese mixture with a hand whisk, mix well and add dissolved gelatin into it. Lastly fold in 20g crushed Oreo cookies with a rubber spatula.

43 min

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

43 min

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

43 min