Mango & Ginger Cheesecake
Mango & Ginger Cheesecake
A beautiful smooth & creamy raw ‘cheesecake’ (made with cashews) with mango & ginger, on a cashew & coconut base.
Your cheesecake will be decorated with a selection of organic edible flowers when available (usually April to October) and edible dried petals, fruits and leaves will be used during the colder months.
Vegan, gluten & refined sugar free (contains nuts).
(Please note that whilst great care is taken, your cake may contain traces of allergens.)
Ingredients: cashews, gluten free oats, agave syrup, organic extra virgin coconut oil, mango powder, lemons, cocoa butter, ginger, coconut, vanilla, sea salt
Size: This cheesecake is a single layer (approximately 3” deep) as the rich flavours & textures tend to work best this way. Cheesecakes come in a selection of sizes. Take a look at the cake menu page for more information on how many slices each can provide.
Decoration: Each cake is decorated with an individual selection of dried edible petals & leaves. Locally grown edible flowers and herbs are also used when in season.
Storage: Cheesecakes are best eaten within 3 days and kept refrigerated. Fresh flowers used to decorate may start to wilt after 24 hours but can be preserved for a little longer in the fridge.
Collection: Cheesecakes are made to order and will usually be available to collect within 48 hrs of placing your order from Tuesday to Saturday. (Please note that no orders are prepared or dispatched on Sunday or Monday).
You can choose from the following options to get your treats:
Collection from the Baked by Beth Shop & Bakery,
Open Tuesday-Saturday 10-4 (5a Fountain Street, Nailsworth, GL6 0BL)