Italian Cream Cheesecake

Bryan Mendez’s flour-free Italian Cream Cheesecake: coconut and pecans layered throughout the filling, finished with toasted coconut on a vanilla cookie crust – the Southern Italian cream cake tradition translated into cheesecake form at Bryan’s Cheesecakes in Mineola, East Texas. Every recipe is Mendez’s original creation, handcrafted and decorated in-house at the East Texas shop.

MORE DETAILS

This package serves 14-16 people and includes a 10″ Italian Cream Cheesecake

• Cheesecake arrives pre-sliced
• Each cheesecake weighs approx. 5-6 lbs.

INSTRUCTIONS / STORAGE

• Bryan’s Cheesecakes ships Monday thru Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Cheesecake ships frozen with dry ice.
• Dry ice may dissipate in transit.
• Do not handle dry ice with bare hands.
• Upon arrival, store cheesecake in the freezer inside the box provided, absent of air, for up to 1 year.
• Once defrosted, store cheesecake in the refrigerator for up to 7 days.

To Serve

• Defrost cheesecake in the refrigerator overnight.
• When ready to serve, select a slice and remove slicing papers.
• Place the remaining cheesecake in the freezer inside the box provided for later use, or in the fridge for up to 7 days.

Ingredients

• Italian Cream – Cream Cheese, Sugar, Eggs, Coconut Puree, Shredded Coconut, Pecans, Vanilla Extract. Contains: Milk, Eggs, Tree Nuts, Coconut.
• Crust – Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean And Palm Oil, Dextrose, High Fructose Corn Syrup, Cornstarch, Corn Syrup, Salt, Leavening (Sodium Bicarbonate, Ammonium Bicarbonate), Soy Lecithin (Emulsifier), Artificial Flavor. Contains: Wheat (Gluten), Soy.