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Fit Bounty Cheesecake

Ingredients:

Bottom

  • 8 tablespoons of coconut shavings
  • 8 tablespoons oatmeal
  • 4 tbsp peanut butter
  • 2 tbsp cocoa
  • 1 tbsp xylitol

Mass

  • 500 g cottage cheese
  • 400 g natural yoghurt
  • 100 ml milk
  • 250 ml coconut milk (you will only use the thick part, which you separate if you chill the milk in the fridge)
  • ½ cup xylitol
  • 80 g coconut shavings
  • 25 g of gelatine
  • 150 ml water
  • vanilla flavouring

Topping

  • 80 g dark chocolate

To prepare the recipe you will need:

Tortilla pan with base 28cm

PREPARATION

  1. Pour cold water over the gelatine and leave to swell.
  2. Mix all the ingredients for the bottom and then knead it with your hands like a dough.
  3. Line the bottom of the cake tin with them, pressing down with your hands (if you soak your hands in cold water, the mixture will not stick to them).
  4. Blend the cottage cheese, yoghurt, milk, xylitol and coconut shavings thoroughly.
  5. Heat the gelatine on a burner or in the microwave, but do not bring to the boil. Stir.
  6. Add a tablespoon of the cheese mixture to the gelatine and mix well, then add the second and third tablespoons at a time, also mixing thoroughly. Finally, add the gelatine to all the cheese mixture and mix immediately.
  7. Carefully remove the thick part from the tin. To do this, turn the tin upside down, then carefully open.
  8. Whisk the thick part of the milk in a separate bowl, then add in two rounds to the cheese mixture and mix gently.
  9. Stir in some more vanilla flavouring and pour the mixture onto the previously prepared bottom.
  10. Put the cheesecake in the fridge for a few hours to set.
  11. Melt the chocolate in a pot with a little water or in a water bath, then spread it over the top of the cheesecake.

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.