Image 1 of 1
Ingredients
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), passion fruit puree, lemon curd (Sugar, Pasteurised Egg (22%), Concentrated Lemon Juice (Sulphites) (8%), Butter (Milk) (8%), Water, Gelling Agent (Agar), Salt, Lemon Oil), white chocolate (MILK, SOYA), castor sugar, vegetarian gelatine (Dextrose, Gelling Agents (Carrageenan, Locust Bean Gum), Acidity Regulator (Calcium Acetate), Firming Agent (Potassium Chloride) (allergens highlighted).
Storage Instructions
Store in the freezer at –18 deg. C or below, use within the stated best before date. If defrosted keep in refrigerator for up to 2 days, if defrosted do not re-freeze.
Instructions
FOR BEST RESULTS DEFROST IN THE FRIDGE - remove the cheesecake from packaging, place onto your serving dish and peel away the acetate wrapper whilst it’s still frozen. Defrost for 4 hours in the fridge or 1 hour at room temperature. Then simply serve!
Allergy Advice
GLUTEN, MILK, EGG, SOYA, SULPHITES
Produced in a kitchen which uses nut products.