Product description
Our own recipe double cheesecake mix on a crunchy base, topped with tangy lemon curd, crispy meringue pieces, and creamy chocolate strips.
NUTRITIONAL INFORMATION
| Energy: 1169kJ / 278kcal |
| Fat: 14g, of which Saturates: 7.7g |
| Carbohydrate: 33g, of which Sugars: 27g |
| Fibre: 0.4g |
| Protein: 6.5g |
| Salt: 0.5g |
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Lemon Meringue Cheesecake
2% fat soft cheese (38%) (MILK), sugar, full fat soft cheese (8%) (MILK), cream (MILK), EGG, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (rspo certified palm & rapeseed), EGG, baking powder), MILK, water, modified tapioca starch, lemon juice & zest (2%), vegetable fat (RSPO certified palm & rapeseed), milk chocolate (sugar, vegetable fat(coconut & rspo certified palm), MILK whey powder, skimmed MILK powder, cocoa powder, emulsifier SOYA lecithin, natural vanilla flavouring), butter (MILK), modified starch from waxy maize, citric acid, meringue (EGG), guar gum, locust bean gum, xanthan gum.
Preparation
Defrost in the packaging in the fridge for 12 to 14 hours, or at room temperature for 2 hours. Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate.
Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake. Carefully open and remove the ring. Serve with your favourite accompaniment.
Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect
Serving Suggestions: Serve cold with: Fresh Berries, ice cream or sorbet, pouring cream & fresh mint leaves.
