Ginger nut biscuits (Wheat Flour (GLUTEN), Sugar, Glucose-Fructose Syrup, Palm Oil, Semolina (GLUTEN), Ginger Powder, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Salt, Lemon Oil), butter (MILK), cream cheese (MILK), cream (MILK), condensed milk (MILK), lemon juice & zest, raspberry puree, lemon curd (Sugar, Pasteurised Egg (22%), Concentrated Lemon Juice (Sulphites) (8%), Butter (Milk) (8%), Water, Gelling Agent (Agar), Salt, Lemon Oil), fresh raspberries, freeze dried raspberry pieces, white chocolate (MILK) (allergens highlighted).
Raspberry & Lemon Cheesecake
A rich, creamy raspberry & lemon cheesecake with a crunchy ginger nut biscuit base
FOR BEST RESULTS DEFROST IN THE FRIDGE - remove the cheesecake from packaging and place onto your serving dish whilst it’s still frozen. Defrost for 8-10 hours in the fridge or 2.5-3 hours at room temperature.
Chef’s tip – for the serves 6-8 use a clean hot knife to cut the cheesecake, to achieve a smooth neat slice!
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.
GLUTEN, MILK, EGG, SULPHITES