White Chocolate Cheesecake for 2
Raspberry, Lemon Curd, and Chocolate Crumb Base
A beautifully rich white chocolate cheesecake mousse with tangy raspberries, set on a buttery dark chocolate biscuit base and topped with zingy lemon curd. Accompanied with a raspberry and white chocolate sherbet, this restaurant-quality dessert will be the perfect end to your dinner party or decadent date night.
Chef Recommends serving with raspberry sorbet.
Cream (Milk), Cream Cheese (Milk), Biscuits (Wheat, Oats), Raspberries (10%), White Chocolate (9%) (Milk, Soya), Butter (Milk), Lemon Curd (4%) (Sugar, Lemon, Egg, Butter (Milk), Gelatine), Dark Chocolate (Milk, Soya), Sugar, White Choc And Rasp Malto (White Chocolate (Milk, Soya), Maltodextrin, Freeze Dried Raspberries), Gelatine.
Allergen advice. For allergens, see ingredients in bold.
Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites
Remove from the freezer and remove packaging. Allow to defrost in the fridge for 10-12 hours until completely thawed. Garnish the cheesecake with the raspberry & white chocolate sherbet and serve immediately.
Please keep refrigerated use within 48 hours of defrosting.Treat these steps as guidelines, as all appliances vary.