Traiteur de Paris gives the famous New York cheesecake a new twist with a trendy speculoos version!
The Traiteur de Paris chefs chose speculoos—now a must on any dessert menu—for its bold flavour and texture that pair perfectly with the cheesecake mix.
The contrast between the moist vanilla cheesecake mix, based on an authentic recipe, and the crunchy speculoos crumble base will delight even the most discerning palates…
This dessert is sure to please in any season. It can be served on a plate, in a bodega glass, or to take away. It is also perfectly suited for a premium tray meal.
Speculoos Cheesecake comes in individual portions (90 g) so you can optimise your portion costs and serve with total ease.
Made from quality ingredients selected by Traiteur de Paris chefs, the recipe is guaranteed free from preservatives, artificial colourants, or flavour enhancers.Send by emailContact usDownload presentationFind a distributor
Remove the plastic film and thaw out for 4 hours at +4°C.
Product code: 0330201
20 items of 90 g (1.800 kg) - Ø 7 cm
For a simple and elegant presentation, sprinkle the Speculoos Cheesecake with crumbled speculoos biscuits and decorate the plate with a caramel coulis.
Cream, cheese 23.9% (cheese, salt), sugar, whole eggs, speculoos 8.6% (wheat flour, sugar, Candy sugar syrup, raising powder, soy flour, salt, cinnamon), wheat flour, butter, almond powder, brown sugar, caramel paste (sugar, water), natural vanilla flavor with other natural flavors, cinnamon.*
* This information is provided for guidance purposes only. Only the list of ingredients on the label of the product is deemed authentic.
|Typical values (per 100g)|
|Caloric value (kcal)||382 kcal|
|Energy value (kJ)||1590 Kj|
|of which saturate fat||15.8 g|
|of which sugars||22.0 g|
|Case dimensions in mm (WxDxH)||390 x 296 x 50|
|Gross weight (kg)||1.960 kg|
|Net weight (kg)||1.800 kg|
Storage instructions before defrosting
Store at -18°C.
Storage instructions after defrosting
Never refreeze thawed products. 24 hours maximum between 0 and 4°C after thawing.