Thursday, 5 June 2014
Philadelphia Almondy Lemon Layered Cheesecake (Gluten Free) - Review
I love Almondy cakes, especially the Daim version. The fact they are gluten-free is a fantastic bonus since I am gluten sensitive, and they always feel lighter than the average torte-based desserts. So when Almondy launched this new Philadelhpia cheesecake as well as a Cadbury Mousse variety I was very excited to try it!
The description reads "Philadelphia Almond Layered Lemon Cheesecake combines naturally tasty almond bases with layers of deliciously creamy Philadelphia, covered in fresh lemon frosting". I let the cake defrost at room temperature for an hour as suggested, before cutting off a slice.
It tasted very creamy and fresh; the cream layers had a nice tang of Philadelphia and went well with the stodgy almond layers. However the frosting was a little too sweet and there wasn't enough cream cheese to make it like a true cheesecake. It was tasty enough, and certainly a great alternative to cheesecake for anyone avoiding gluten, but I think it could have been pimped up a bit more. Some thicker cream cheese layers, or perhaps some lemon sauce on top instead of frosting would've been nice.
Overall, this is a nice effort from Almondy and I think it's great they are diversifying their range because quite frankly there needs to be more choice in the gluten-free market. However I think this cake could be much better with just a few tweaks. It's not bad at all, just not as good as a true cheesecake. I'm curious about trying the Cadbury Chocolate Mousse and Almond Cake next...
Almondy cakes are made in Sweden, certified gluten-free, kosher and halal.
RATING: 7.5 out of 10.
Price: Currently £2 at Sainsbury's (RRP £3).
Suitable for vegetarians?: Yes.
Allergy Information: Contains almonds, egg, milk, soya. May contain traces of other nuts.
Nutrition (per 100g): 370 Calories, 26g Fat, 24g Carbs, 10g Sugars.