Banoreo Cheesecake
User Reviews
5
Banoreo Cheesecake
Description
Banoreo Cheesecake blends a crunchy Oreo biscuit base with the sweetness of fresh banana slices and a rich, creamy cheese mixture. The base starts with smashed Oreos combined with a controlled amount of melted butter to achieve a crumbly texture. This is spread evenly into a springform tin, topped with bananas, then covered by a filling made of cream cheese, sugar, vanilla, and whipped double cream. The addition of vege gel as a setting agent gives the cream layer a firm, mousse-like consistency when chilled. Broken Oreo bits folded into the filling add texture contrasts throughout the cake. After refrigerating for at least three hours, the cheesecake is decorated with extra Oreo crumbs on top before serving. Its combination of cheesecake richness, banana freshness, and cookie crunch makes it distinct.
Ingredients
- 200 g Oreo cookies
- 60 g butter unsalted
- 2 banana sliced, 3
- Topping:
- 200 double cream mls
- 1 Vege Gel sachet
- 400 g cream cheese
- 1 tsp vanilla extract
- 120 g caster sugar
- 50 g Oreo cookies broken
- Decoration:
- 50 g Oreos broken, to decorate
Instructions
- Line a 20cm springform cake tin with baking paper.
- Place 200g of Oreos in 2 plastic food bags and smash with a rolling pin to form crumbs.
- Melt the butter in a pan over a gentle heat, then stir in the Oreo crumbs.
- Pour the crumb mix into the tin and flatten down evenly.
- Spread the banana slices over the base.
- Whip the cream with a whisk until it forms soft peaks.
- Make up the vege gel by sprinking onto 200 mls of cold water and mixing (dispersing any lumps with a fork, or sieve) then bring to the boil in a pan.
- Set aside to cool for 5 mins.
- Place the cream cheese, sugar and vanilla extract in a bowl and mix well, then mix in the cream.
- Pour in the vege gel and beat with a large whisk until thoroughly mixed in.
- Fold in the broken Oreos.
- Pour mixture onto biscuit base and smooth out with a spatula.
- Cool in fridge for a minimum of 3 hrs to set.
- Once set decorate cheesecake with broken Oreos.
- Best eaten on the same day.
Notes
- The butter in the biscuit base was reduced to 60g from 100g to promote a more crumbly texture.
- Line the springform pan with baking paper to prevent sticking.
- Cool and set the cheesecake in the fridge for at least 3 hours before serving.
- For best taste and texture, consume the cheesecake the same day it is prepared.
User Reviews
Overall Rating
5
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