Lotus Biscuit Cheesecake p/p 14

A crunchy Biscoff biscuit base with a layer of Biscoff spread and a rich smooth cheesecake finished with Biscoff spread and crumble.

Price: £32.95


Product code: ZCA176

Delivery Charges on orders are calculated at Checkout based on weight and postcode


Ingredients:
Cream [Milk], Biscoff Paste (24%) { Caramelised Biscuit (58%) [Wheat Flour, Sugar, Vegetable Oils (palm Oil, Rapeseed Oil), Candy Sugar Syrup, Raising Agent (sodium Hydrogen Carbonate E500ii), Soya Flour, Salt, Cinnamon], Rapeseed Oil, Sugar, Emulsifier (Soya Lecithin), Acid (citric Acid E330)}, Lotus Biscoff Crumb (20%) [Wheat Flour, Sugar, Vegetable Oils (palm Oil, Rapeseed Oil), Candy Sugar Syrup, Raising Agent (sodium Hydrogen Carbonate E500ii), Soya Flour, Salt, Cinnamon], Light Soft Cheese [skimmed Milk, Cream (Milk), Skimmed Milk Powder, Lactic Cultures, Salt, Milk Protein, Preservative (potassium Sorbate E202), Water, Margarine [vegetable Oils (palm, Rapeseed), Water, Salt, Emulsifier (polyglycerol Esters Of Fatty Acids E475), Flavourings, Colours (cucurmin, Annatto)], Glucose Syrup Powder, Sugar, Modified Starch, Thickener (sodium Alginate E401)], Golden Syrup [ Invert Sugar Syrup], Dark Chocolate [sugar, Cocoa Mass, Cocoa Butter, Emulsifier (Soya Lecithin), Natural Vanilla Flavouring].
Directions for use:
To Defrost: Remove all packaging and refrigerate for 12 hours. Shelf life after defrosting 2 - 4 days.
Storage instructions:
Store below -18°C. Once defrosted store at 5°C ± 2°C.
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Nutritional Information

Typical Values
Per 100g

Energy
1692 kJ / 407 kcal

Carbohydrates
35.1 g

of which sugars
21.6 g

Fat
27.8 g

of which saturates
8.3 g

Fibre
0.6 g

Protein
3.6 g

Salt
0.5 g

Allergy Information

Contains
Contains

Cereal
Yes
Gluten
Yes
Milk
Yes
Eggs
May Contain
Peanuts
No
Nuts
May Contain
Crustaceans
No
Mustard
No
Fish
No
Lupin
No
Sesame
No
Celery
No
Soya
Yes
Molluscs
No
Sulphur Dioxide
May Contain
Dietary Information

Suitable for
Yes / No

Vegetarians
Yes

Vegans
No

Lactose Intolerance
No

Coeliacs
No

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