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Chia Cheesecake with Blueberries

Ingredients 

 

Bottom:

  • 100 g biscuits
  • 1 tbsp peanut butter

Mass:

  • 250 ml coconut milk
  • 5 tbsp chia seeds
  • 700 g natural yoghurt
  • 150 g blueberries or bilberries (can be frozen)
  • ¾ cup erythrol
  • vanilla flavouring
  • 20 g of gelatine
  • 100 ml of boiling water

To prepare the recipe you will need:

24cm cake tin with base

PREPARATION

  1. Mix the chia seeds with the coconut milk and set aside for a few hours (preferably overnight).
  2. Prepare the bottom by crushing or blending the peanut butter biscuits.
  3. With your hands, form a plastic mass (add a little water if necessary), line the bottom of the cake tin with it and set aside in the fridge.
  4. Blend the yoghurt with the berries, erythrol and vanilla flavouring.
  5. Dissolve the gelatine in boiling water, add to the mixture and blitz briefly once more.
  6. Add the soaked chia seeds and mix so there are no lumps.
  7. Pour the mixture onto the prepared bottom and place in the fridge to set.
  8. Decorate the top of the cheesecake with the remaining berries.

recepies

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  • easy assembly and disassembly of rims
  • easier closing and opening thanks to a metal clamping system
  • sealing edge against leakage
  • corrugated bottom for better heat distribution
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

Material:
- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.