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  • Created by Spanish Pastry Chef Rocio Arroyo

  • Made with authentic Manchego chesse DOP

  • Large size cheesecake, serves 16 slices


A classic Spanish dessert: rich, creamy cheesecake made with Manchego DOP cheese and baked at a high temperature for a dark, deeply caramelised top. This ready to eat burnt manchego cheesecake is made from authentic manchego cheese DOP cream for an oozy centre that will get you to come back for more. Each cake weighs 1.5kg and cuts into 16 slices. Remove from the box with the base. Defrost in the fridge the previous day (0-4°C). Optimum consumption temperature between 10-14°C. Once defrosted, do not refreeze, keep between 0-4°C and consume within 6-7 days.

Burnt Manchego Cheesecake

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