Cheesecakes

Red Velvet Cheesecake

RED VELVET SPRINKLES
CREAMY MASCARPONE CHEESECAKE
RED VELVET BISCUIT
A scandal in a ramekin
I’m not wicked, I’m just made this way. A cocoa-butter red velvet biscuit base. A plush Madagascan vanilla mascarpone cheesecake, topped with red velvet sprinkles. You’ve no idea what it’s like to be this moreish.
pack red velvet

Get Your Gü Here

Typical values per

100G

Per ramekin

Energy (kJ)

1843 kJ

1511 kJ

Energy (kcal)

443 kcal

364 kcal

Fat (g)

33

27

Of which saturates (g)

18

15

Carbohydrate (g)

33

27

of which sugars (g)

23

19

Fibre (g)

<0.5

<0.5

Protein (g)

3.8

3.1

Salt (g)

0.22

0.18

Cream (MILK), sugar, WHEAT flour, water, demerara sugar, palm oil, pasteurised EGG yolk, rapeseed oil, skimmed MILK powder, invert sugar syrup, cocoa butter, MILK protein powder, beef gelatine, whey powder (MILK), modified starch, cornflour, butterMILK powder, vanilla extract, colour (red iron oxide), raising agent (sodium bicarbonate), salt, acidity regulator (citric acid), preservative (potassium sorbate), lactic cultures (MILK).

REUSE YOUR RAMEKIN

What’s the second-best part of a Gü treat? The reusable ramekin! It’s too gorgeous to recycle (but you can if you need the cupboard space).