Milk oreo cheesecake

1. Mix the ground biscuits with butter and milk. Press into the bottom of a cake tin lined with baking paper. Put in the fridge.

2. Let the gelatin swell in 100 ml of milk for about 10 minutes. Whip the whipped cream in milk, add cottage cheese, powdered milk, powdered sugar.
3. Dissolve the swollen gelatin in the microwave for about 30 seconds or over steam. Immediately beat with a whisk into the filling. Finally, add the crushed biscuits.
4. Pour the filling onto the cookie dough. Smooth the surface and put it in the refrigerator to harden.
5. After about half an hour, carefully pour the dark glaze and some white glaze over the filling (the glaze is prepared by melting the chocolate with cream). We put it in the refrigerator to harden well, preferably until the next day.
6. Decorate with whipped cream and pieces of extra dark cookies.

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:
Extra dark cheesecake cookies are easily prepared in both gluten and gluten-free versions with extra dark Liana cocoa.

Good tip 3:
We will prepare the 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