Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Taste the authentic New York cheesecake made with the Bimby: velvety cream and a crunchy base. Try it now and bring American tradition to your table!
Chop the biscuits with the sugar for 20 sec. speed 9. Set aside
Melt the butter for 2 minutes at 37 degrees speed 1
Add the biscuits and mix for 20 sec. speed 5
Line a 26 cm springform pan with the mixture and let it rest in the refrigerator for at least 30 minutes.
Whisk the egg whites until stiff peaks form (you can do this with the Bimby, but the bowl must be thoroughly washed and dried. For convenience, I use a regular mixer).
Insert the butterfly attachment and whip the egg yolks and sugar together for 20 sec. speed 2
Add the robiola, cream, flour, and vanillin for 20 sec. speed 2
Add the egg whites and gently mix them in so they do not deflate for 50 sec. speed 1
Pour the cream onto the biscuit base and bake in a preheated oven at 160 degrees for about 90 minutes.
When the cake is cold, melt the jam with the water in a saucepan over low heat and pour it over the cake.
Stati Uniti d'America
| Energy (kcal) | 342.67 |
| Carbohydrates (g) | 33.91 |
| of which sugars (g) | 23.53 |
| Fat (g) | 21.32 |
| of which saturates (g) | 11.53 |
| Protein (g) | 5.44 |
| Fibre (g) | 0.79 |
| Salt (g) | 0.21 |
