Philadelphia Almond Layered Lemon Cheesecake combines naturally tasty almond bases with layers of deliciously creamy Philadelphia, covered in a fresh lemon frosting.
I did have a bit of a giggle at the way the serving tip was written - To facilitate serving, loosen the paper tray and cut the cake into the desired number of portions while still frozen. When cutting, use a sharp knife, dipped in hot water. Defrost at room temperature, wrapping removed: Slice 40 min, whole cake 60 min.
I can't say the facilitation of serving was the easiest - The cheesecake was really was quite solid, even though my trip from store to home was a good 25 minutes. Once I had eventually got my knife through, it did produce neat, little slices.
My slice was ice cold even though I had left it for far longer than the 40 minute recommendation - The coldness was pleasant but not great if you have sensitive teeth! It both smelt and tasted of zesty lemon with a tang coming from the cream cheese. The almond base and layer had a very dry and chewy texture - Not to dissimilar to that of, a few days old, clumped together breadcrumbs.. To my astonishment, it tasted just like them too! I wouldn't have identified them as being almonds but the flavour did go quite well with, what I'm going to call, more of a hard, creamy lemon ice than a cheesecake.
Even though I did find the texture a bit odd and I would not, by any means call it, the Cheesecake that it claims to be on the box, I did quite enjoy this dessert - None was left over so it couldn't have been that bad! I have seen that there is also a NEW Cadbury Chocolate Mousse and Almond Cake which I would be keen to try - I do however wonder, if all the Almondy Desserts have this strange, dry breadcrumb flavour going on though! Its a 3 out of 5 from me.
