Strawberry Lemonade Cheesecake

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Strawberry Lemonade Cheesecake
75oz (2.13kg)     Slices: 12

Strawberry Lemonade Cheesecake, 9", 75oz, 12 Slice, 4 per case

  • SKU: 17521
  • UPC-A: 089913175210

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  • Specifications
  • Nutrition
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  • Product Name Strawberry Lemonade Cheesecake
    Item Code 17521
    Product Category Big Cheesecakes
    Short Description CHSCKE STRAW LEM 75 12SL 4/CS
    UPC-A Code 089913175210
    GTIN 00089913175210
    Shelf Life Refrigration 5 day(s)
    Shelf Life Frozen 365 days
    Slices 12
    Product Size 9"
    Pack Size 4
    Serving Size 6.67 oz
    Net Weight 17.75 lbs
    Gross Weight 20.75 lbs
    Case Dimensions 10.25in x 7.25in x 19.75in ( w x h x d)
    Cube 0.85
    Ti/Hi 10/10
    Metal Detection F-2mm NF-2.5mm SS-3mm
    Primary Packaging Interior Corrugated Bakery Box - Shrink Wrapped Cheesecake - Protective Paperboard Ring - Wax Paper Portioning Papers - Polypropylene PET Coated Corrugated Round
    Secondary Packaging kraft corrugated case, direct thermal label, Julian Date LOT CODE, EXP: 2457002 (Dec. 10, 2014)
  • Nutrition Facts
    Serving Size (1 Slice (177g))
    Servings Per Container 48

    Amount Per Serving
    Calories Calories from Fat
    % Daily Value*
    Total Fat 0.00g %
    Saturated Fat 0.00g %
    Trans Fat
    Cholesterol 0.00mg %
    Sodium 0.00mg %
    Total Carbohydrates 0.00g %
    Dietary Fiber 0.00g %
    Sugars 0.00g
    Protein 0.00g

    Vitamin A % Vitamin C %
    Calcium % Iron %

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values maybe higher or lower depending on your calorie needs.

    CONTAINS: EGG, MILK, SOY, WHEAT

    Allergen Warning: Processed in a facility that uses tree nuts.

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  • Store frozen at 0ยบ F. Plate while still frozen. Cover and allow to thaw under refrigeration (33-40F) for five to six hours. For ideal flavor and presentation, serve chilled directly from the cooler. We suggest a refrigerated hold time of no more than 24 hours for best flavor. Avoid hold times longer than two hours at room temperature due to the increased risk of foodborne illness when food is held in the "danger zone" (above 40F or below 135F).

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