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Cooked Cheesecake

INGREDIENTS (for a cake pan Ø 24 cm , 16 portions):


  • some biscuits


  • 1 kg cheesecake
  • 4 eggs
  • 5 tablespoons erythrol (or xylitol)
  • 2 tbsp potato flour
  • almond flavouring


  • 80 g dark chocolate
  • water

To prepare the recipe you will need:

24cm cake tin with base


  1. Line the bottom of the cake tin with biscuits.
  2. Pour off the water and blend.
  3. Add the coconut flour and stir. It should come out as a thick, sticky mass. If it is too runny to line the bottom of the cake tin, add more coconut flour.
  4. Pour the mixture into the bottom of a cake tin lined with baking paper.
  5. Put the ingredients for the cream cheese mixture into a large bowl and mix thoroughly for at least 5 minutes.
  6. Transfer the mixture to a non-stick pot or wok and cook over a low heat, stirring, until the mixture boils and bubbles appear.
  7. Pour the hot mixture into the cake tin over the prepared biscuit base.
  8. Place in the fridge. While the cheesecake is chilling, prepare the topping by melting the chocolate with a little water.
  9. Take the cheesecake out of the fridge and spread the topping over it, then put it back in the fridge.


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Springform wiht base 24cm_2
  • 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.

- 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.