Chocolate-nut cheesecake

1. Mix cocoa with butter and milk. Add to ground biscuits and press into the bottom of a cake tin lined with baking paper. Put in the refrigerator.
2. Let the gelatin swell in 30 ml of milk for about 10 minutes.
3. Melt the chocolate in the microwave (about 30-60 seconds) or over steam. Whip the Creamy Delight in milk, add cottage cheese, powdered sugar and finally melted chocolate.
4. Dissolve the swollen gelatin in the microwave for about 30 seconds or you can also over steam. Immediately beat with a whisk into the filling.
5. Spread the hazelnut chocolate cream on the biscuit mass. Pour the filling onto the biscuit mass smeared with cream. Smooth the surface and put it in the refrigerator to harden.
6. After 30 minutes, carefully pour the glaze over the filling, which we prepared by melting the cream with chocolate and leave the whole cheesecake in the refrigerator to harden well, preferably until the next day. Decorate with whipped cream, walnut balls, etc.

A good tip:
We will prepare a gluten-free version of the cheesecake with gluten-free cookies according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake