A baked New York style cheesecake layer set between two layers of our caramelised vanilla bean sponge, filled with house made salted caramel and crushed macadamia nuts, all set on a buttery biscuit base. Encased in Swiss meringue butter cream icing.
Regular Allergens: Gluten, Egg, Dairy, Nuts & Soya.
NGCI OPTION Allergens: Egg, Dairy, Nuts & Soya. The NGCI option will not include a biscuit base.
Storage: To ensure maximum freshness store your cheesecake cakes in the fridge and consume within 3 days. Enjoy your cakes at room temperature, remove from the fridge an hour before eating.