Cookies 'N Cream Cheesecake

An over-the-top Oreo studded cheesecake that will be the highlight of an occasion ! This Cookies 'N Cream Cheesecake is total dessert bliss !

Every celebration should include cheesecake of some kind don't you think ? Cheesecake is one of my all time favourite desserts and I love trying all the different flavour combinations. 

Ingredients :

Crust

• 20 Oreo cookies 
• 75g butter, melted

Filling 

• 675g cream cheese, softened
• 200g granulated sugar
• 240g sour cream or plain full-fat yoghurt
• 1 tbsp vanilla extract
• 3 large eggs
• 18 Oreo cookies, crumbled
• Whipped cream, for topping

Method:

Preheat oven to 175°C/155°C for fan oven. Place 9 inch springform in the centre of a large sheet of heavy duty aluminium foil. Carefully wrap foil around sides of the cheesecake pan. Spray inside of springform pan with non-stick cooking spray, set aside.

For the crust:

In a food processor pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreos crumbs and melted butter until well combined. Press into an even layer in bottom of prepared springform pan. Bake in preheated oven 10 minutes. Allow to cool as you prepared the filling. 

For the filling:

Using electric mixer, beat cream cheese and granulated sugar until smooth and creamy. Add in the sour cream or yoghurt and the vanilla extract and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over mix. Pour the filling into the cooked crust. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until wate level comes halfway up the outside of the cheesecake pan. 

Bake in preheated oven for 50-60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. 

Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in fridge up to 4 days.

Eggless banana bread

Do not waste over ripe banana, they are great for baking a banana bread. I decided to try out an eggless and vegan recipe.  

Ingredients:

• 4 medium sized ripe banana
• 1 1/2 cup whole wheat flour (atta) or plain flour 
• 1/2 cup sunflower oil or vegetable oil
• 1/2 cup brown sugar or granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon powder
• 2-3 pinches nutmeg powder
• 1-2 tbsp sunflower seeds
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt 

Method:

Preheat oven to 180°C/160°C for fan oven. Grease a bread tin load with some oil

Slice the banana into slices. Put into a mixing bowl with the sugar. Mash the banana well or puree them with a hand blender. Add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.

Sieve the flour with baking soda, baking powder, salt directly into the bowl containing the mashed bananas. Fold the sieved flour really well. This folding step is important as you want the whole bread mixture to be one and mixed evenly. Lastly add the sunflower seeds and fold these. Pour the bread mixture into the loaf pan. 

Bake for 30-40 minutes or till a toothpick inserted in the bread comes out clean.  Let the banana bread cool down for 10 minutes then remove the banana bread from the pan to cool completely in the cooling rack before slicing into pieces.