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Saturday, 14 September 2013

Nutella-Banana-Krunch-Caramel Cheesecake (No-bake)

The day before yesterday, my dad dropped by my nest with a beautiful bunch of bananas.
...and one person cannot eat the whole bunch alone....
(I already took 3 ha ha) 
hmmmm very challenging, indeed! 
"Nutella. I dig my spoon in...
and eat it straight out of the jar. 
I can easily go through one a week!"
A Nutellicious quote by Malin Ackerman:)
In fact, I had earlier plan to make something delicious from the rest of Nutella-Peanut Butter+ Koko Krunch. It's so unbelievable that Dad seemed to sense my telepathy as my only missing ingredient = beautiful bananas!! Thanks a (big) bunch Dad! So I made Nutella-Banana-Krunch Caramel Cheesecake, decorated with a couple bananas, drizzled with dark chocolate sauce + remaining KoKo-Krunch & Caramel toppings! hmmm... Luscious!!!
2 sliced bananas for the cheesecake
and 2 for decoration
1 small pack of Koko-Krunch
for Vanilla Cream cheese layer
60g or 1 pack of White Sesame Crackers 
(or digestive biscuits of your choice)
75g butter, melted
1/2 Cream Cheese Blocks (125g), softened
1/4 can sweet condensed milk
(or 2 tablespoons Toffee-Caramel syrup) 
1 teaspoon gelatin powder,
dissolved in 1/2 coffee cup hot water
2 teaspoons lime or lemon juice
2 teaspoons Vanilla essence
for Dark Chocolate-Nutella-Peanut Butter layer
125g cream cheese block, softened
100g dark chocolate, melted
2 tablespoons Nutella
2 tablespoons Peanut Butter (chunky)
1 tablespoon condensed milk
1.5 teaspoons gelatin powder,
dissolved in 3/4 coffee cup hot water
25 g roasted almond, roughly chopped
How to: 
  • Using food processor or a rolling pin to make cracker crumbs. Combine the cracker crumbs and butter with a fork until well blended and press in the base of a 16-cm spring pan; chill for about 10-15 minutes.; 
  • Combine dark chocolate, nutella, peanut butter and condensed milk in a small saucepan. Stir over low heat until the mixture has melted and is smooth; remove from heat. Leave it to cool. Sprinkle chopped almond onto the cool mixture and gently fold with spatula or spoon until combined;
  • Beat the cream cheese in a bowl using electric mixer until smooth. Beat in gelatin mixture until just combined. Gently fold in chocolate mixture, continue beating until smooth; 
  • Place sliced bananas onto the chilled base. Pour mixture onto banana layer. Refrigerate at least 3 hours or until set;
  • Repeat the same process for the vanilla cream cheese mixture;
  • Pour the mixture on top of the set chocolate layer and refrigerate for another 3 hours or until set;
  • Transfer the cheesecake onto the serving plate, decorated with banana slices, Koko-Krunch flakes, drizzled with Toffee-Caramel Syrup and chocolate sauce as toppings. Enjoy! :)
“The only way cheese is dessert is 
when it's followed by the word cake.”
Michele Gorman, Single in the City


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