8″ ricotta-based cheesecake with lemon zest. Serves 10-12.
Made-to-order in Medina, Ohio. Hand-mixed in small batches, slow-baked at 225° in a water bath, rested overnight, shipped overnight refrigerated with dry ice. Continental U.S.
Ingredients: whole-fat cream cheese (Wisconsin), cage-free Ohio eggs, cane sugar, graham cracker crumbs, salted butter, Madagascar vanilla bean. Flavor-specific additions vary.
Allergens: wheat, dairy, eggs. Bakery handles tree nuts and soy.
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