Cold cheesecake

Cold Cheesecake

Ingredients:

400 g home-made cottage cheese
100 ml milk
2 tbsp xylitol
vanilla flavouring
8 g gelatine
100 ml water
1 banana (may also be a tangerine or any other fruit)
30 g jelly (preferably sugar-free)

To prepare the recipe you will need:

PREPARATION

Blend the cottage cheese with the milk, flavouring and xylitol until smooth.
Pour 100 ml of hot water over the gelatine and stir until dissolved.
When it has cooled a little, pour the still liquid gelatine into the curd and blend again.
Peel the banana and cut into slices.
Pour the cheese mixture into a small cake tin.
Place banana pieces in the mixture.
Place in the fridge to allow the cheesecake to set. Meanwhile, prepare the jelly according to the instructions on the packet.
When the cheesecake has set pour the jelly on top.

recepies

In our forms, everything is successful, consectetur adipiscing elit. Proin interdum feugiat ipsum sed vestibulum. In hac habitasse platea dictumst. Quisque consequat, dolor ac imperdiet tincidunt, orci leo tempus ipsum, quis ullamcorper dolor erat et urna.

Tortilla pan with base 28cm

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.