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Almondy Philadelphia Cheesecake
410 g (180 cases of 6 per pallet.)
Philadelphia Almond Layered Lemon Cheesecake combines naturally tasty almond bases with layers of deliciously creamy Philadelphia, covered in fresh lemon frosting.
IngredientsDefrostingStorageServing tipsNutritional value per 100 gAllergy info
Cream, egg white, Philadelphia Soft Cheese (20%) (milk, cream, milk protein, salt, lactic culture), sugar, vegetable fat (palm, shea, rapeseed), almonds (4%), sunflower kernels, apricot kernels, thickener (modified starch), skimmed milk powder, lemon (0.1%), emulsifier (sunflower lecithin), acidity regulators (citric acid, lactic acid), natural flavouring.
May contain traces of peanuts and other nuts.
We do everything we can to make sure the information about our cake is accurate. However, because ingredients may occasionally change, please always read the ingredients list on the packaging.
At room temperature, wrapping removed: Slice 60 min, whole cake 2 hours.
Storage in freezer -18°C: check best before end date on packaging.
To facilitate serving, loosen the paper tray and cut the cake into the desired number of portions while still frozen. When cutting, use a sharp knife dipped in hot water.
Nutritional value per 100 g
|Energy||1526 kJ / 365 kcal|
|– of which saturates||11 g|
|– of which sugars||10 g|
What allergens may occur in Almondy’s cakes?
Almonds are the base of everything we do. Our cakes also contain milk and eggs. The majority of them also contain soya lecithin. In addition to almonds, we also use peanuts and other nuts in our bakery. Because of this, all of our cakes are labeled with the information “may contain traces of peanuts and other nuts“.
All Almondy cakes are naturally free of gluten, we do not handle any ingredients containing gluten in our bakery so there is no risk of contamination or traces of gluten in anything that leaves the bakery. All recipes are completely gluten-free and can be eaten by people with coeliac disease.