Just in – Wursthaus Burnt Basque Cheesecake
Spied in the fridge near the Hill Street quiches and pies at our local Hill Street store this week were our house-made Burnt Basque Cheesecakes.
They’re made by our very own Georgie, Sous Chef at our production kitchen at Cambridge where we make all manner of delicious Hill Street and Wursthaus products, including our quiches, pies, family lasagnes, soups, Bolognese sauce and now… cakes!
Georgie’s passion is baking, and she’s been wanting to bring a regular range of cakes into our Wursthaus range for a while now.
Our Executive Chef Alan has given her the go-ahead and Georgie’s first product is a truly delectable Burnt Basque Cheesecake, made exactly as you would at home with cream cheese, eggs, sugar, cream, vanilla and gluten free cornflour.
The tasting team, which comprises several eager volunteers from different parts of the business, including us in marketing, gave it the thumbs up and it’s hit the shelves at all Hill Street stores statewide.
Georgie says it’s lovely topped with berries & cream
Georgie says it’s lovely on its own or topped with berries, cream, maybe poached pears, chocolate syrup or even some lemon curd.
It looks homemade enough to pass off as your own (we won’t tell) and is also gluten-free.
The tasting team will soon be tasting a new Lemon Tart made with an almond meal and roasted desiccated coconut base, and filled with a lemon custard, and a Vegan Chocolate Tart made with vegan chocolate and coconut cream. Both of these will also be gluten-free and will be in the stores within the next few weeks.
Wursthaus Burnt Basque Cheesecake is available in all Hill Street stores, Lemon Tart and Vegan Chocolate Tart coming soon.