• Suitable for vegetarians
One slice (90g)
  • Energy1530kJ 367kcal
    18%
  • Fat23.4g
    33%
  • Saturates14.3g
    72%
  • Sugars17.4g
    19%
  • Salt0.2g
    3%

of the reference intake*
Typical values per 100g: Energy 1700.50kJ (407.80kcal)

Product Description

  • Baked Madagascan vanilla cheesecake on a digestive biscuit base with a soured cream topping.
  • Slowly baked, rich vanilla cheesecake topped with a blend of British soured cream and whipping cream. To create this indulgent experience, our chefs have taken inspiration from world famous New York cheesecake recipes. We slow bake our cheesecake to achieve a beautifully light yet creamy vanilla texture to complement the crumbly biscuit base.

Information

Ingredients

INGREDIENTS: Full Fat Soft Cheese (Milk) (31%)(Skimmed Milk, Cream (Milk), Processing Aid (Modified Tapioca Starch), Salt, Starter Culture), Sugar, Soured Cream (Milk)(Skimmed Milk, Whipping Cream (Milk), Milk Proteins, Starter Culture), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Egg, Single Cream (Milk), Butter (Milk)(Butterfat (Milk), Water), Palm Oil, Milk, Wholemeal Wheat Flour, Cornflour, Whipping Cream (Milk), Pasteurised (Egg Yolk), Rapeseed Oil, Invert Sugar Syrup, Raising Agent (Ammonium Bicarbonate), Tapioca Starch, Vanilla Extract(Cane Sugar Syrup, Alcohol, Water, Flavouring), Vanilla Powder

Allergy Information

  • For allergens, including cereals containing gluten, see ingredients in bold. Also, may contain peanuts and nuts.

Storage

Keep refrigerated.

Produced in

the U.K.

Number of uses

2

Freezing Guidelines

  • Not suitable for home freezing.

Name and address

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K.

Net Contents

180g e (2 x 90g)

Nutrition

Typical ValuesPer 100gOne slice (90g)
Energy1700.50kJ (407.80kcal)1530.45kJ (367.02kcal)
Fat26.00g23.40g
Saturates15.90g14.31g
Carbohydrate37.90g34.11g
Sugars19.30g17.37g
Fibre.30g.27g
Protein5.40g4.86g
Salt.17g.15g
*Reference intake of an average adult (8400 kJ / 2000 kcal)--

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