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Sicilian Lemon Cheesecakes
Two individual light cheesecakes made with Sicilian lemon juice and curd, on a crushed digestive biscuit base.
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- Fresh and zingy, our sicilian lemon cheesecake is the perfect end to any meal.
- Lemon curd and lightly whipped cream cheese all brought togther on a digestive crumb base.
- Use a hot knife to cut the tart so you can nice clean slices.
What to Serve With Sicilian Lemon Cheesecakes:
- Pair it with fresh raspberries and blueberries.
- Perfect for any lunch or dinner party!
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,365 | 1,229 |
| Energy (cal) | 328 | 295 |
| Protein (g) | 4.9 | 4.4 |
| Carbohydrate (g) | 24.4 | 22 |
| of which: sugars (g) | 14.9 | 13.4 |
| Fat (g) | 23.3 | 21 |
| of which are saturates (g) | 14.2 | 12.8 |
| Fibre (g) | 0.5 | 0.5 |
| Sodium (g) | 0.24 | 0.22 |
| Salt (g) | 0.6 | 0.55 |
Please Note: The details above are correct as of 27 August 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Whipping Cream [Milk], Biscuit Crumb (16%) (Wheat Flour (with added Calcium Carbonate, Iron, Thiamin, Niacin), Sugar, Sustainable Palm Oil, Invert Sugar Syrup, Rapeseed Oil, Raising Agent: Sodium Bicarbonate, Salt), Caster Sugar, Sicilian Lemon Curd (10%) (Sugar, Water, Glucose Syrup, Lemon Concentrate, Cornflour, Salted Butter [Milk], Gelling Agent: Pectin, Free Range Whole Egg Powder, Natural Flavouring, Lemon Oil), Sicilian Lemon Juice (10%), Soft Cheese (6%) (Cream [Milk], Skimmed Milk, Milk Solids, Salt, Culture), Water, Free Range Pasteurised Egg White (Egg White, Thickener: Guar Gum), Salted Butter [Milk], Beef Gelatine Powder, Lemon Zest.
Please Note: The details above are correct as of 27 August 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
Serves 2
DEFROST TO SERVE
Defrost Instructions:
Defrost for 5-6 hours in the fridge or 2-3 hours in a cool room. Remove from freezer for 1-2 minutes before pushing the cheesecake up from base of the pot. It will pop up. Invert the cheesecake to remove completely from the pot and quickly put on a serving dish. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
Please Note: The details above are correct as of 27 August 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 27 August 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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