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White Chocolate Cheesecake

Ingredients for the bottom:

  • 200 g gingerbread or spiced biscuits
  • 20 ml water

Ingredients for the mixture: 

  • 1 kg of cottage cheese
  • 4 eggs
  • 20 g potato flour
  • 20 g erythrol
  • 200 g white chocolate (2 bars)
  • 1 vanilla stick

To prepare the recipe you will need:

Tortilla pan with base 28cm 24cm cake tin with base Round mould 25x4.5cm

PREPARATION

  1. Crumble the gingerbread, add the water and mix, then knead by lining the bottom of the cake tin (if the bottom doesn't stick, add a little more water).
  2. Long and thoroughly blend the curd, eggs, flour, vanilla bean and erythrol.
  3. Break the chocolate into cubes and melt in a water bath or microwave, then add to the cheese mixture and blend again.
  4. Pour the mixture onto the previously prepared bottom.
  5. Place the cheesecake tin in a water bath, i.e. a larger tin with water poured in to about 3 cm high, and bake for about 70 minutes in an oven preheated to 160⁰C.

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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.