French Style Classic Cheesecake
Whipped & Fluffy
| Sara Lee French Style Cheesecake 7 Classic 23.5oz | |
|---|---|
| Carton UPC | 00032100037211 |
| Carton Net Wt | 1.469 lb |
| Carton Dimensions | 8.51 in x 8.4 in x 1.76 in |
| Frozen Shelf Life (from Production) | 365 days |
| Kosher | No |
WATER, SUGAR, VEGETABLE OIL (PALM, SOYBEAN), WHOLE AND SKIM MILK, CULTURES (MILK, CREAM), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), HEAVY WHIPPING CREAM (CREAM, MILK, STABILIZER [CARRAGEENAN, MONO AND DIGLYCERIDES, CELLULOSE GUM, AND POLYSORBATE 80 STANDARIZED WITH DEXTROSE]), GRAHAM FLOUR, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), NEUFCHATEL CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE), CONTAINS 2% OR LESS: MODIFIED CORN STARCH, MILK PROTEIN CONCENTRATE, LEAVENING ( SODIUM BICARBONATE, SODIUM PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), WHEY (MILK), CHEESE CULTURE, SALT, CITRIC ACID, GELATIN, MOLASSES, CINNAMON, LACTIC ACID, LACTOSE, NATURAL FLAVOR, ANNATO (COLOR), TUMERIC EXTRACT (COLOR), APOCAROTENAL (COLOR), CARAMEL (COLOR), MALTODEXTRIN, CAROB BEAN GUM, XANTHAN GUM, CARRAGEENAN, GUAR GUM, PROPYLENE GLYCOL MONO- AND DIESTERS OF FAT AND FATTY ACIDS, MONO- AND DIGLYCERIDES, LACTYLIC ESTERS OF FATTY ACIDS, VITAMIN A PALMITATE, POTASSIUM CHLORIDE, PRESERVATIVES (POTASSIUM SORBATE, CALCIUM SULFATE).
| Nutrition Facts | ||
| 5 Servings Per Container | Servings Size | 1/5 CHEESECAKE (133g) |
|---|---|---|
| Calories Per Serving | Calories | 410 |
| Amount/Serving | % Daily Value | |
| Total Fat 25g | 32% | |
| Saturated Fat 14g | 70% | |
| Trans Fat 0.5g | ||
| Cholesterol 25mg | 8% | |
| Sodium 370mg | 16% | |
| Carbohydrates 39g | 14% | |
| Dietary Fiber | 3% | |
| Total Sugars 27g | ||
| Includes 23g Added Sugars | 46% | |
| Protein 6g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 105mg | 8% | |
| Iron 1mg | 6% | |
| Potassium 95mg | 2% | |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
SERVING DIRECTIONS:
IMPORTANT Remove cheesecake from pan while frozen before thawing.
STORE CHEESECAKE FROZEN UNTIL READY TO USE.
1. REMOVE lid from pan and run tip of spatula between FROZEN cake and side of pan.
2. PUSH UP on bottom of pan until cake releases. Slide spatula under cake and lift from pan.
3. If thawing slices, dip knife into warm water before cutting each slice.
COVER UNUSED PORTION AND RETURN TO FREEZER.
4. PLACE slices or whole cake on plate(s) and thaw as directed.
Cover unused thawed portions and refrigerate; use within 4 days. Do not refreeze or hold at room temperature.
QUICK THAW:
MICROWAVE-SAFE PLATE HIGH POWER
1 SLICE: 25 seconds
2 SLICES: 35 seconds
DO NOT MICROWAVE IN PAN
Let microwaved slices stand 2 minutes before serving.
NOTE: OVENS VARY, ADJUST TIMES AS NECESSARY
THAW
SLICES OR WHOLE CAKE. COVERED ON PLATES IN REFRIGERATOR
30-45 minutes for a slice
4-5 hours for whole cake
Disclaimer: Nutritional information is subject to change. See product label to verify ingredients and allergens.