Chocolate-banana cheesecake

1. Grind the biscuits and mix them with butter and milk.
2. Press onto the bottom of a cake tin lined with baking paper. Store in the refrigerator.
3. Let the gelatin swell in 50 ml of milk for about 10 minutes.
4. Melt the chocolate in the microwave (approx. 30-60 seconds) or over steam. Whip the whipped cream in milk, add cottage cheese, powdered sugar and melted chocolate.
5. Dissolve the swollen gelatin in the microwave for about 30 seconds or over steam. Immediately beat with a whisk into the filling.
6. Place the bananas on the cookie dough and pour the filling. Smooth the surface and put it in the refrigerator to harden.
7. 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.
8. Decorate with whipped cream and chocolate shavings.

A good tip:
Whipped cream in a 1 kg package already contains powdered sugar. That's why we use 100 g of Creamy Delight and only 110 g of powdered sugar.

Good tip 2:
If we don't want our bananas to turn black, lightly soak them in water mixed with citric acid.

Good tip 3:
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